Blue cheese, leek and egg salad

Name: Blue cheese, leek and egg salad
Yield: 4 servings
Cuisine: Boil
Ingredients: 4.00 leeks; 125.00 ml stock chicken; 45.00 ml wine white; sugar pinch; freshly ground black pepper; 125.00 ml blue cheese chopped; salad greens; salt and freshly ground black pepper; vinaigrette dressing; 4.00 eggs

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (10)

4.00	leeks
125.00 ml	stock — chicken
45.00 ml	wine — white
	sugar — pinch
	freshly ground black pepper
125.00 ml	blue cheese — chopped
	salad greens
	salt and freshly ground black pepper
	vinaigrette dressing
4.00	eggs

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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.