Clean the leek and cut into 1/2 cm thick wheels. Place in a saucepan with the milk and bring to the boil, drain in a sieve.
Stir the vinegar with salt and pepper and mix with the oil and herbs. Mix the leek well with the sauce while it is still warm and let it stand at kitchen temperature for an hour.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
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