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Chop the shallots and sweat in a large pan with a little oil and butter.
Add the washed leeks.
Add the vegetable stock.
Cover the pan with a lid and braise over medium heat for approx. 30-40 minutes until the leeks are thoroughly cooked.
Once cooked, remove the leeks and the shallots; put the shallots to the side for final plating up.
Let the leeks cool down, then plate them up with the shallots, chopped parsley and a generous helping of the vinaigrette.
Garnish with some finely chopped or grated hard boiled eggs and another sprinkle of parsley.