Hardboiled Egg and Leek Salad
Cut the ends off of the leek, rinse and cut the white and light green parts into thick rings. Peel the eggs. Rinse chives, shake dry and cut into 1 cm-long (approximately 1/3 inch) pieces.
Mix the mustard with the vinegar, salt and pepper and add the oil gradually. Toss all ingredients together and serve in bowls, with a baguette, as desired.