- 4 medium leeks, white and tender green parts only, halved lengthwise
- 1 1/2 cups chicken stock or low-sodium broth
- 1 tablespoon unsalted butter
- 1 bay leaf
- 1 thyme sprig plus 1 teaspoon chopped thyme leaves
- Kosher salt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon cider vinegar
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 cup crumbled Greek feta cheese
- 2 ripe Fuyu persimmons, peeled and cut into thin wedges
- 2 cups baby arugula
- 2 tablespoons crushed marcona almonds
How to make this recipe
- 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.
The leeks and dressing can be refrigerated separately in airtight containers for up to 2 days. Return to room temperature before serving.
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.