Classic Leeks Vinaigrette

• 8 small leeks, about 1 pound
• Salt and pepper
• 2 tablespoons Dijon mustard
• 1 tablespoon red wine vinegar
• 3 tablespoons extra virgin olive oil
• 2 teaspoons capers
• 8 to 12 cornichons
• 12 olives, such as nicoise, oil-cured black or green picholine
• 2 hard-cooked eggs, halved lengthwise

1. Trim leeks, removing tough outer layers and cutting off root ends.
2. Leave a little green at the top.
3. Make a lengthwise slit part way down each leek.
4. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt.
5. Remove carefully, leaving grit in basin.
6. Fill a medium sauce pot with water and bring to a boil.
7. Add a generous pinch of salt and put in leeks.
8. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife.
9. Drain and cool to room temperature.
10. Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve.
11. Whisk in olive oil to make a thick sauce.
12. Season with salt and pepper.
13. Blot leeks and divide among 4 plates.
14. Spoon vinaigrette over leeks, smearing with back of spoon.
15. Sprinkle with capers.
16. Garnish each plate with cornichons, olives and half an egg.

leeks, salt, mustard, red wine vinegar, extra virgin olive oil, capers, cornichons, olives, eggs

Taken from cooking.nytimes.com/recipes/1014447 (may not work)