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"  Ingredients Vinaigrette \u2022 1 tbsp. fresh lemon juice \u2022 \u00BD tsp. finely chopped shallot \u2022 1 tbsp. extra-virgin olive oil \u2022 \u215B tsp. salt \u2022 Pinch of pepper \u2022 2 tsp. whole-grain Dijon mustard Mustard Bread Crumbs \u2022 \u00BE tsp. yellow mustard seeds \u2022 1\u00BD tsp. whole-grain Dijon mustard \u2022 1\u00BD tsp. dry white wine \u2022 1\u00BD tsp. canola oil \u2022 \u00BC loaf rustic bread, crusts removed, cut into 1/2-inch cubes (about 1 cup)  Braised Leeks \u2022 2 large leeks (about 1\u00BD inches thick), root ends trimmed and outer layer discarded \u2022 1 tbsp. extra-virgin olive oil \u2022 \u00BC tsp. salt \u2022 \u215B tsp. pepper \u2022 \u00BE cup low-sodium chicken stock \u2022 \u00BD lemon, cut into \u215B-inch-thick slices \u2022 6 thyme branches \u2022 Coarse salt \u2022 12 oz. burrata or fresh mozzarella in whey, cut into 6 even pieces \u2022 Shredded or julienned Italian parsley, for garnish Directions To make vinaigrette: Combine lemon juice and shallot in small bowl, and let stand 5 minutes. Whisk in olive oil in thin stream, and season with salt and pepper. Whisk in mustard. To make bread crumbs: Preheat oven to 200\u00BAF. Toast mustard seeds in small skillet over medium heat until you can just smell them (don&amp;#039;t let them smoke or burn), about 2 minutes. Transfer to spice blender or mortar and pestle and grind to powder. Transfer to medium bowl. Stir in Dijon mustard, wine and oil until well combined. Add bread and stir to coat evenly. Spread on rimmed baking sheet and bake, stirring occasionally, until dry and crisp, but not browned, about 2 hours. Let cool completely; grind to crumbs in a food processor. To braise leeks: Raise oven heat to 450\u00BAF. Put leeks on cutting board, white ends pointing away from you. Slice off a section of the dark green leaves at a 45-degree angle. Roll leeks a quarter-turn, and repeat the same cut. Continue rolling and slicing a few more times until outer dark green leaves have been removed, and about 1 inch pale green remains, the ends tapered to a point. Discard trimmings. Cut leeks in half lengthwise, rinse well to remove fine grit, and pat dry. Put leeks in single, snug layer in 6- or 8-inch square baking dish (it is important that they fit snugly). Drizzle leeks with olive oil, sprinkle with salt and pepper and pour chicken stock over them. Top with lemon slices and thyme branches. Cover tightly with foil, transfer to oven, and braise 35 minutes. Remove foil, return dish to oven, and braise until leeks are tender, and caramelized, and liquid has reduced to about 2 tablespoons, 15 to 20 minutes longer. Discard thyme branches. (If more liquid remains, remove leeks, transfer liquid to small saucepan, and reduce over medium-high heat until slightly thickened; pour over leeks.) To serve: Slice braised leek halves in half again lengthwise. For each serving, put one leek quarter on serving plate (cut again if necessary to fit). Sprinkle with a pinch coarse salt. With the back of a spoon, spread about 1 teaspoon mustard vinaigrette over all but edges of each leek. Top each with 1 or 2 lemon slices, and 1 piece cheese. Mound generous spoonful breadcrumbs over cheese, and sprinkle with parsley. Serves 6. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1671/leeks-vinaigrette-buratta-mustard-bread-crumbs-recipe-a-48814/>