Braised Leek And Endive Salad With Poached Eggs And Roasted Potatoes - cooking recipe

Ingredients

2 tbsp lemon juice
1 tbsp whole-grain mustard
2/3 cup heavy cream
3 tbsp loosely packed fresh chervil leaves
None None Braised Leek and Endive Salad with Poached Eggs and Roasted Potatoes
2 1/4 lb new potatoes, halved lengthwise
2 tsp sea salt
1/2 tsp cracked black pepper
2 cloves garlic, minced
1 tbsp olive oil
20 None small leeks, trimmed, cut into 6 inch pieces
6 heads white endive, halved lengthwise
2/3 cup dry white wine
1 cup vegetable stock
1 tsp sugar
8 None large eggs

Preparation

Preheat oven to 400\u00b0F.
Whisk together lemon juice, mustard, heavy cream and chervil. Season. Set aside.
Toss potatoes with salt, pepper and garlic in a large baking dish. Lightly coat with oil. Roast, uncovered, for 50 mins, or until tender and crisp.
Meanwhile, heat oil in a large Dutch oven. Cook leeks and endive, cut-side down, in a single layer, for 1 min. Add wine, stock and sugar. Bring to a boil then reduce heat and simmer, uncovered, for 2 mins. Transfer to oven and bake, covered tightly, for 20 mins.
Fill a large shallow frying pan with water. Bring to a boil. One at a time, break eggs into a cup then slide into water. When all eggs are in pan, allow water to return to a boil. Cover pan, turn off heat and let stand for 4 mins, or until a light film of egg white sets over yolks. One at a time, remove eggs using a slotted spoon and drain on paper towels.
Divide potato and endive between serving plates. Top each plate with leeks and 2 poached eggs. Drizzle with dressing.