Leeks Vinaigrette with Burrata Cheese and Mustard recipes

Leeks Vinaigrette with Burrata Cheese and Mustard recipes
16 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
  • flat leaf parsley
  • 16 ounces burrata cheese or fresh waterpacked mozzarella cheese, sliced
Nutrition
619
31% daily value
8 servings
                                       
                                            low-​carb
     

Fat

70% 46

Saturated

65% 13

Trans

- 0

Monounsaturated

- 25

Polyunsaturated

- 6

Carbs

11% 34

Carbs (net)

- 29

Fiber

18% 4

Sugars

- 7

Sugars, added

- 0

Protein

43% 21

Cholesterol

17% 50

Sodium

34% 818

Calcium

46% 456

Magnesium

17% 73

Potassium

11% 498

Iron

25% 5

Zinc

21% 2

Phosphorus

57% 397

Vitamin A

23% 209

Vitamin C

32% 29

Thiamin (B1)

20% 0

Riboflavin (B2)

26% 0

Niacin (B3)

28% 5

Vitamin B6

26% 0

Folate equivalent (total)

26% 104

Folate (food)

- 94

Folic acid

- 6

Vitamin B12

24% 1

Vitamin D

68% 10

Vitamin E

36% 5

Vitamin K

109% 131

Sugar alcohols

- 0

Water

- 314
Comments
 
×