Active Time
30 MIN
Total Time
45 MIN
Yield
Serves : 4
© Lucy Schaeffer

How to Make It

Step 1    

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.

Step 2    

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.

Suggested Pairing

Acheson says that one of his favorite pairings in the world is salad and Sancerre. He loves the bracing style of Sauvignon Blanc from the Loire valley with citrusy vinaigrettes.

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