Name: Leeks Vinaigrette with Burrata Cheese and Mustard
Yield: Makes 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 lengths, root ends trimmed; 11/2 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 waterpacked mozzarella cheese, sliced

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Leeks Vinaigrette with Burrata Cheese and MustardCraig Cutler

Most burrata—cream-filled fresh mozzarella—is made in just two places: Puglia and Southern California. But this addictive cheese is catching on. Chef Nancy Silverton combines it with leeks and breadcrumbs at her (and Mario Batali's) Osteria Mozza in Los Angeles. Look for burrata at Italian delis and cheese stores.

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