Ingredients:Vinaigrette:
- 1/3 cup fresh lemon juice
- 1/3 cup whole grain Dijon mustard
- 1 teaspoon finely grated lemon peel
- 2/3 cup olive oil
Leeks:
- 8 medium leeks, each cut to 6-inch lengths, root ends trimmed
- 1 cup low-salt chicken broth
- 2 tablespoons extra-virgin olive oil
- 4 large fresh thyme sprigs (optional)
- 1 large lemon, cut into very thin rounds
- Chopped fresh Italian parsley
- 16 ounces burrata cheese or fresh waterpacked mozzarella cheese, sliced
Make the dressing by mixing all the ingredients. For leeks position rack in center of oven and preheat to 450°F. Cut leeks in half lengthwise. Rinse under cold water to remove any grit between layers; drain on paper towels. Arrange leeks, cut side down, in single layer Pour broth over; drizzle with oil. Top with thyme sprigs and lemon slices. Cover dish with foil.
Bake leeks 25 minutes. Bake leeks uncovered until very tender and browned, and liquid is almost evaporated, another 10 minutes.
Serve leeks with burrata cheese and garlic butter toasted bread.
