Ingredients

  • 250 ml (1 cup) of olive oil
  • 125 ml (1/2 cup) of Les cultures de chez nous sliced leeks
  • 4 chicken eggs (or 16 quail eggs)
  • 125 ml (125 gr) of salted bacon into juliennes
  • 1 finely chopped shallot
  • 125 ml (1/2 cup) of white wine vinegar
  • 250 ml (1 cup) of maple syrup
  • Salt and pepper
  • Mesclun of season or salad up to choice
LeeksFind our bag in yourlocal grocery store

Preparation

  • In a medium sized casserole, heat olive oil and fry leeks white (instant cooking). Drain over paper towels and set aside.
  • As for vinaigrette with bacons. In a pan, brown salted bacons until crispy. Keep fats if desired (or remove) and replace with 5 ml (1 teaspoon) of olive oil. Add shallot, cook few seconds thn pour wine vinegar and 125 ml (1/2 cup) of maple syrup. Salt and pepper up to taste and set aside.
  • In another casserole, heat maple syrup left and poach eggs while keeping yolks liquid.
  • Set salad into plates, coat with bacons vinaigrettestill hot, garnish with fried leeks and lay a syrup egg in its center.

Chef's notes

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