Leeks Vinaigrette with Burrata Cheese and Mustard

Ingredients for Leeks Vinaigrette with Burrata Cheese and Mustard

• 2 tablespoons mustard seeds

• 60ml whole grain Dijon mustard

• 60ml dry white wine

• 60ml canola oil

• 1/60g loaf country white bread, crusts trimmed, bread diced

• 80ml fresh lemon juice

• 80ml whole grain Dijon mustard

• 1 teaspoon finely grated lemon peel

• 160ml olive oil

• 8 medium leeks, each cut to 6-inch lengths, root ends trimmed

• 1325ml low-salt chicken broth

• 2 tablespoons extra-virgin olive oil

• 4 large fresh thyme sprigs

• 1 large lemon, cut into very thin rounds

• Chopped fresh Italian parsley

• 450g burrata cheese or fresh waterpacked mozzarella cheese, sliced

How to make Leeks Vinaigrette with Burrata Cheese and Mustard

Preheat oven to 121°C. Toast mustard seeds in skillet over medium heat until beginning to darken and pop, about 5 minutes; transfer to bowl and cool. Grind seeds to powder in spice mill.

Whisk whole grain mustard, wine, oil, and ground mustard seeds in medium bowl. Season mustard coating with salt and pepper. Toss bread pieces and coating in large bowl to coat evenly. Spread bread out on rimmed baking sheet.

Bake bread pieces until dried and slightly coloured, stirring occasionally, about 1 hour 15 minutes. Cool completely. Using potato masher, coarsely crush bread on sheet. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm in 177°C oven 4 to 5 minutes before using.

Place first 3 ingredients in medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill. Bring to room temperature and rewhisk before using.

Position rack in centre of oven and preheat to 232°C. 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 in 13x9x2-inch glass baking dish. Pour broth over; drizzle with oil. Top with thyme sprigs and lemon slices. Cover dish tightly with plastic wrap, then foil.

Bake leeks 35 minutes. Uncover; discard lemon. Bake leeks uncovered until very tender and browned, and liquid is almost evaporated, about 50 minutes. Cool 15 minutes. Serve or let stand up to 2 hours

Arrange 2 leeks on each plate; sprinkle with vinaigrette, breadcrumbs, and parsley. Arrange cheese alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.