Leek Salad with Persimmons and Almonds

A French inspired dish from Food and Wine

Ingredients

8 medium leeks, white and tender green parts only, halved lengthwise
3 cups chicken stock or low-sodium broth
2 tablespoons unsalted butter
2 bay leaf
2 thyme sprigs plus 2 teaspoons chopped thyme leaves
Kosher salt
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons cider vinegar
3/4 cup extra-virgin olive oil
1 cup crumbled Greek feta cheese
4 ripe Fuyu persimmons, peeled and cut into thin wedges
4 cups baby arugula
4 tablespoons crushed marcona almonds

Method

Set the leeks cut side up in a large skillet. Add the stock, butter, bay leaf, thyme sprig and a pinch of salt. Cover tightly and simmer over low heat until tender, about 30 minutes. Using a slotted spoon, transfer the leeks to a platter and drizzle with 2 tablespoons of the cooking liquid. Let cool completely.

In a medium bowl, whisk the mustard with the chopped thyme, lemon juice and vinegar. Gradually whisk in the olive oil and season with salt. Scatter the feta over the leeks and drizzle lightly with some of the dressing. Add the persimmons and arugula to the remaining dressing in the bowl, season lightly with salt and toss. Mound the salad over the leeks, garnish with the almonds and serve.

Make Ahead
The leeks and dressing can be refrigerated separately in airtight containers for up to 2 days. Return to room temperature before serving.