Leeks Vinaigrette with Burrata Cheese and Mustard


  • 16 ounces burrata cheese or fresh waterpacked mozzarella cheese, sliced
  • Chopped fresh Italian parsley
  • 1 large lemon, cut into very thin rounds
  • 4 large fresh thyme sprigs
  • 2 tablespoons extra-virgin olive oil
  • 1½ cups low-salt chicken broth
  • 8 medium leeks, each cut to 6-inch lengths, root ends trimmed
  • + 9 more ingredients
    • 2/3 cup olive oil
    • 1 teaspoon finely grated lemon peel
    • 1/3 cup whole grain Dijon mustard
    • 1/3 cup fresh lemon juice
    • ½ 16-ounce loaf country white bread, crusts trimmed, bread diced
    • ¼ cup canola oil
    • ¼ cup dry white wine
    • ¼ cup whole grain Dijon mustard
    • 2 tablespoons mustard seeds

1. For breadcrumbs: Preheat oven to 250°F. 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. 2. Whisk whole grain mustard, wine, oil, and ground mustard seeds in medium bowl. Season...

View full recipe at SpringPad


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