Leeks with Mustard Bacon Vinaigrette
Ingredients
- 2 cups (200 g) thick-cut smoked bacon cut into lardons
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sea salt or Kosher salt
- 3 tablespoons neutral-tasting vegetable oil
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh flat-leaf parsley
- 5 large or 10 small leeks, cleaned
- 2 hard-cooked eggs
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