• Clean large leeks without cutting into the white parts. Place in the broiler until fully charred all around. Let cool on speed rack at room temperature. The middle should be tender after fully cooling. Remove all outside charred layers of the leek. Cut into different height lengths all around 1” and place cut side down on a paper towel to allow to dry.
• Finely chop the egg yolks.
• Place the almonds in the oven at 400 degrees until nicely browned and toasted. Let cool down. Chop finely.
• Rinse the anchovies to remove the excess salt. Pat dry. Cut in three.

For the Nicoise Vinaigrette:

• Combine the mustards. Whisk in the vinegar and oil, drizzling gently so it doesn't separate. Add the chopped olives and season to taste.

To Finish:

• Place the leeks vertically. Season them with salt and drizzle the vinaigrette on top of it. Place the anchovies, lemon thyme lime zest, almonds and cover everything with the chopped egg yolks.
• Decorate with a few chervil pluches.