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1
To make the vinaigrette, cook the bacon over medium heat in a skillet until nearly crisp. Transfer the bacon to a paper towel to drain. When cool, chop the bacon into pieces about the size of tiny peas.
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2
Whisk together the vinegar, mustard, and salt. Whisk in the oils, 1 tablespoon at a time (the sauce may emulsify, which is fine), then stir in 1 tablespoon of the parsley and two-thirds of the bacon. Set aside.
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3
To prepare the leeks, fill a large pot fitted with a steamer with a couple of inches of water. Bring it to a boil over high heat and add the leeks. Cook the leeks until tender; when you poke them with a sharp paring knife, it should meet no resistance at the root ends. (Smaller leeks will take about 15 minutes, and larger ones will take about 30 minutes.)
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4
Remove the leeks and let drain and cool on a plate lined with paper towels. Cut the leeks in half crosswise, and arrange on a serving platter, alternating them head to tail.
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5
Peel and dice the hard-cooked eggs and scatter them over the leeks. Pour the vinaigrette over the leeks and toss them and the pieces of egg in the dressing so they're thoroughly coated, then scatter over the remaining bacon pieces and parsley.
