Leeks Vinaigrette with Burrata Cheese and Mustard Breadcrumbs

Name: Leeks Vinaigrette with Burrata Cheese and Mustard Breadcrumbs
Yield: 8 Servings
Ingredients: 2 tablespoons mustard seeds; 1/4 cup whole grain Dijon mustard; 1/4 cup dry white wine; 1/4 cup canola oil; 1/2 16-ounce loaf country white bread, crusts trimmed, bread diced; 1/3 cup fresh lemon juice; 1/3 cup whole grain Dijon mustard; 1 teaspoon finely grated lemon peel; 2/3 cup olive oil; 8 medium leeks, each cut to 6-inch length, root ends trimmed; 1 1/2 cups 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; 16 ounces burrata cheese or fresh water-packed mozzarella cheese, sliced

Photography by Craig Cutler

August 4, 2008

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Recipe notes