Chef Tse: Leeks Vinaigrette
Bring a large pot of boiling salted water to a boil. Add leeks and cook 10 to 12 minutes until tender when pierced with a fork. Drain well and pat dry with paper towels. In a small bowl, whisk together vinegar, mustard, salt and pepper. Slowly whisk in oil. Add shallot, cornichons, capers, parsley and egg. Mix well. Lay 4 leek halves on 4 plates. Spoon vinaigrette over top. Serve immediately.