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Trim the darkest green part off the leeks. If the outer layer or two need it, remove them as well. Don't cut off the root at the white part end.
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Cut in half lengthways
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Wash the leeks under cold running water, gently opening up to remove any dirt or grit. Place on a plate to drain a touch.
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Add the wine and stock to a wide, shallow pan with a lid. Add all the flavour ingredients: thyme through pepper.
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Lay out the leeks in one layer into the pan, cover with a lid, and place over a medium heat. Bring it to a gentle simmer and then drop the heat to low.
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Simmer for 20 mins, turning them occasionally until very tender – a knife blade should slip in with just the slightest resistance.
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Leave to cool until just warm, and then place them onto a cutting board. Trim away the root ends carefully. Move to a serving platter.
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Lay them all out in one layer.
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Drizzle 1/4 cup of the dressing over the leeks. Let them sit for about 8 minutes, to allow the leeks to soak up the dressing a bit.
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Before serving, place the burrata ball over the leeks. Using a very sharp knife, make a cut into it, exposing the creamy interior. Gently push down on it, to release some of the creamy cheese over the leeks.
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Drizzle everything with a final 2-3 tbsp of dressing.
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Sprinkle with chopped dill or parsley.
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Serve with crusty bread to soak up the leek and vinaigrette juices and to spread the burrata on.
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Optional: as a dinner for two, why not add two poached eggs. Or soft boiled eggs? A perfect vegetarian dinner!