Leeks Vinaigrette with Burrata Cheese and Mustard

Leeks Vinaigrette with Burrata Cheese and Mustard
Photo by Craig Cutler

Ingredients

  • 2/3 cup olive oil
  • 1 large lemon
  • ¼ cup dry white wine
  • 1 teaspoon finely grated lemon peel
  • 1/3 cup whole grain Dijon mustard
  • ¼ cup canola oil
  • 2 tablespoons extra-virgin olive oil
  • + 9 more ingredients
    • ½ 16-ounce loaf country white bread,
    • ¼ cup whole grain Dijon mustard
    • 1/3 cup fresh lemon juice
    • 1½ cups low-salt chicken broth
    • 2 tablespoons mustard seeds
    • 4 large fresh thyme sprigs
    • 16 ounces burrata cheese or fresh waterpacked mozzarella cheese, sliced
    • 8 medium leeks
    • fresh Italian parsley

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. Whisk whole grain mustard, wine, oil, and ground mustard seeds in medium bowl. Season mustard coating with sal...

View full recipe at Epicurious

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