12olivessuch as niçoise, oil-cured black or green picholine
2soft boiled eggshalved lengthwise
2Cupsfresh Field Greens
Instructions
Prep Leeks
Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
Prep vinaigrette:
Put mustard and vinegar in a bowl and whisk to begin emulsion. Whisk in olive oil VERY slowly. Season with salt and pepper.
Assemble
Divide field greens among 4 plates. Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.