Difficulty:[usr 2]
Trim and tie the leeks into a bunch, cook them in salted boiling water, they must be well cooked, drain and press firmly.
Cook the hard-boiled eggs, cool them, scale them, then cut them into mimosa (whites and yolks). Book.
Arrange on plates in a ten cm circle, shredded leeks and seasoned with well-spiced mustard vinaigrette, add mimosa on top, then finely chopped chives, finish with chopped hazelnuts on and around the circles. uncircle.
You can keep this starter cold, but to serve it, leave it at room temperature.
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