LEEKS IN A VINAGRETTE

Ingredients:
8 med/large leeks, boiled until tender
2 T red wine vinegar
1 t fresh thyme
2 T djion mustard
300 mls olive oil
½ t salt
½ t pepper
2 eggs boiled
1 T black onion seed sprouts or chives

Method:
Boil leeks. 
Split down middle and lay on platter. 
Refrigerate. 
Grate eggs over leeks and sprinkle with sprouts or chives before serving