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Remove any tough outer parts of the leeks then wash them thoroughly in cold water
Pour two litres of water into a pan large enough to hold the leeks, adding one and a half tablespoons of salt. Bring to the boil then cook the leeks for 15 minutes
Check the leeks are tender by inserting a small, sharp knife through the centre then remove from the water with a slotted spoon and place on a wire rack set over a plate to drain and cool slightly
Separate the cooked yolks from the eggs and push through a sieve into a small bowl. Finely chop the egg whites then add to the yolk along with the herbs
Using a small whisk, mix the vinegar, mustard and oil, seasoning with a little salt and fresh ground white pepper
Arrange the warm leeks on a large serving plate, cover them evenly with the eggs and shallot then spoon the vinaigrette over the top. Serve immediately