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