10 Tablespoons Oilerie extra virgin olive oil; consider lemon, garlic or rosemary
1/4 cup Oilerie White Balsamic vinegar
5 cloves garlic, smashed and peeled
4 leafy sprigs of fresh thyme
Freshly ground black pepper
1 1/2 pounds boneless veal loin, cut into 1" cubes
2 large eggs
1 medium leek (white and light green parts only), trimmed
Coarse sea salt
1 large tomato, cut into 1/4" slices
8 wooden skewers, soaked in water for 30 minutes

In a larg, e bowl, whisk together 7 Tablespoons of olive oil and the white Balsamic; stir in the garlic, thyme and a generous pinch of ground black pepper. Add veal cubes and toss to coat. Marinate, covered and chilled, for 1 hour. Bring a medium saucepan of water to boil. Using a slotted spoon, ower the eggs into the water; simmer for 9 minutes. Transfer eggs to a bowl of ice water to stop cooking. Let cool for 2-3 minutes, then peel. Seperate yolks from whites. Cut leeks crosswise into 1/2" inch rounds; wash in a bowl of cold water then drain and pat dry. In a small skillet, combine leek, 2 Tablespoons of olive oil and 1/3 cup water; bring to a simmer and cook until leek is tender, about 5 minutes. Let cool completely, then transfer to a blender. Add egg yolks, 2 Tablespoons water, remaining Tablespoon of olive oil and a generous pinch of salt; puree until smooth. Heat grill to medium high. Remove veal from marinade and thread onto skewers. Brush grill with olive oil. Cook, turning often, 10 minutes for medium rare; season with salt. Serve with tomato slices and sauce.

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