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Leeks Vinaigrette with Burrata Cheese and Mustard Recipe

Leeks Vinaigrette with Burrata Cheese and Mustard Recipe

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Leeks Vinaigrette with Burrata Cheese and Mustard

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Ingredients

Count

Nutrition

575

Calories

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Ingredients:

Serving

2 tbsp mustard seeds
1/4 cup whole grain dijon mustard
1/4 cup dry white wine
1/4 cup canola oil
1/2 16- oz loaf country white bread, crusts trimmed
1/3 cup fresh lemon juice
1/3 cup whole grain dijon mustard
1 tsp finely grated lemon peel
2/3 cup olive oil
8 medium leeks, each cut to 6-inch lengths , root ends trimmed
11/2 cups low-salt chicken broth
2 tbsp extra-virgin olive oil
4 large fresh thyme sprigs
1 large lemon, cut into very thin rounds
chopped fresh italian parsley
16 oz burrata cheese or fresh waterpacked mozzarella cheese, sliced

Directions:

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.
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 colored, 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 350°F oven 4 to 5 minutes before using.
For vinaigrette: 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.
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 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	575.2 Kcal (2408 kJ)
Calories from fat	380.52 Kcal
		% Daily Value*
Total Fat	42.28g	65%
Cholesterol	32.63mg	11%
Sodium	834.22mg	35%
Potassium	197.85mg	4%
Total Carbs	30.81g	10%
Sugars	7.97g	32%
Dietary Fiber	3.58g	14%
Protein	14.6g	29%
Vitamin C	32.9mg	55%
Iron	2.3mg	13%
Calcium	376.3mg	38%

Amount Per 100 g
Calories	140.67 Kcal (589 kJ)
Calories from fat	93.06 Kcal
		% Daily Value*
Total Fat	10.34g	65%
Cholesterol	7.98mg	11%
Sodium	204.01mg	35%
Potassium	48.38mg	4%
Total Carbs	7.54g	10%
Sugars	1.95g	32%
Dietary Fiber	0.88g	14%
Protein	3.57g	29%
Vitamin C	8mg	55%
Iron	0.6mg	13%
Calcium	92mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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