Blue cheese, leek and egg salad


Ingredients 10
Servings 4
Time

Ingredients

  • 4
    leeks
  • 125
    ml
    chicken stock
  • 45
    ml
    white wine
  • pinch sugar
  • milled black pepper to taste
  • 125
    ml
    blue cheese, in chunks
  • mixed salad leaves of your choice
  • salt and milled pepper
  • vinaigrette dressing
  • 4
    eggs
 

Method

 
Wash leeks and cut, on the slant, into 3 cm long pieces. Bring stock, wine, sugar and pepper to boil. Add leeks and cook on high until just tender, about 8 minutes. Remove from stove and allow to cool slightly. Place in bowls and add cheese and salad leaves. Season and drizzle with your favourite vinaigrette dressing. Boil eggs for 4 minutes. Peel, gently break open and place on top of salad. Serve with crusty wholewheat bread.
 

 

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