Spring Vegetables with Tahitian Vanilla Paste Vinaigrette
1/2 teaspoon Vanilla Bean Paste
2 cups snap peas, or sugar peas
16 green asparagus
4 leeks, white part only
2 tablespoons sherry vinegar
6 tablespoons Leblanc olive oil
1 tablespoon chopped fresh mint
fleur de sel
Crushed red peppercorns
For the Whole Soft-Cooked Eggs
4 extra fresh eggs
1 tablespoon white wine vinegar
Steam the vegetables for 5 minutes and rinse them under cold water; set aside.
In a bowl, whisk together the vinegar with the oil. Add the vanilla paste, mint, salt and red peppercorns. Serve on top of the warm vegetables.
Boil water in a pot with the white wine vinegar and a pinch of salt. When the water is boiling, drop the eggs carefully in the water. Cook for 5 minutes. Remove from the heat and tap them with a knife, holding each in one hand. Remove the shell carefully.
Serve on top of the vegetables and sprinkle with red peppercorns. Serve with crusty bread on the side.
Serves 4 people