A simple, distinctive side dish begins by roasting leeks, which mellows them and brings out their sweet side.
Preheat oven to 400 degrees.
Arrange leeks on a rimmed baking sheet, and brush generously with oil. Season with salt and pepper.
Roast, flipping once, until tender and gold, about 20 minutes. Let cool slightly on sheet.
Meanwhile, make 2 hard boiled eggs.
Halve eggs and remove yolks. Finely grate whites on the medium holes of a box grater; place in a small bowl. Grate or crumble yolks; place in another small bowl.
Whisk together mustard, orange zest and juice, lemon juice, and shallot.
Slowly add oil, whisking until emulsified. Season with salt and pepper.
Arrange leeks on a platter. Scatter whites and yolks on top. Drizzle with vinaigrette. Sprinkle with hazelnuts, and garnish with orange zest. Serve immediately.
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