LEEKS MIMOSA WITH OREGON HAZELNUTS

      Title: LEEKS MIMOSA WITH OREGON HAZELNUTS
  Categories: Side dish, Vegetables
       Yield: 4 Servings
  
     1/4 c  Oregon hazelnuts
       2 lb Small leeks
            Salt
       2    Hard-cooked eggs
 
 MMMMM--------------------PARSLEY VINAIGRETTE-------------------------
       2 tb White wine vinegar
            Salt
            Freshly ground pepper
       3 tb Hazelnut oil
       3 tb Vegetable oil
       2 tb Chopped fresh parsley
  
   Remove dark green ends of leeks and discard. Slit each leek lengthwise
   twice, beginning halfway through center of white part and slitting
   upward in direction of green tops. Dip repeatedly in a sinkful of
   cold water to remove any sand. Cut off roots. In a large saucepan of
   boiling salted water, cook leeks, uncovered, over medium heat about
   10 minutes or until tender. Drain thoroughly. Cut in two or three
   pieces crosswise. Arrange on a platter reconstructing each leek and
   arranging so all point in the same direction.
   
   Cut hard-cooked eggs in half and remove yolks. Chop egg whites
   separately from yolks. In small bowl, stir vinegar with salt and
   pepper, and whisk in oil. Add parsley, taste and adjust seasoning. To
   serve, spoon enough dressing over leeks to moisten them. Sprinkle egg
   whites in a row across their bases and then a row of hazelnuts next
   to the whites, then a row of chopped yolks. Leave top ends of leeks
   showing. Serve remaining dressing separately.
   
   * COOKFDN brings you this recipe with permission from: * Oregon
   Hazelnut Industry and The Hazelnut Marketing Board
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