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Geoffrey Zakarian
  • Kosher salt and freshly ground black pepper
  • 2 large leeks
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grainy mustard
  • 1 clove garlic, finely minced
  • 1 shallot, finely minced
  • 1/4 cup hazelnuts, rough chopped
  • 2 hard-boiled eggs, chopped
  • 1/4 cup chopped fresh chives
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