4 medium leeks

60 ml (1/4 cup) balsamic vinegar

60 ml (1/4 cup) olive oil

15 ml (1 tbsp) Dijon mustard

1 ml (1/4 tsp) espelette pepper

1 clove garlic, finely chopped

1 burrata, about 250 g (1/2 lb), drained and torn into pieces (see note)

45 ml (3 tbsp) oil-packed sundried tomatoes, chopped

15 ml (1 tbsp) fresh thyme leaves

Salt and pepper

On a work surface, cut the leeks in half lengthwise. Clean under running water and dry thoroughly. Transfer to a large plate or baking sheet. Set aside.

In a small bowl, combine the vinegar, oil, mustard, pepper and garlic. Season with salt and pepper.

Preheat the grill, setting the burners to medium. Oil the grate.

Brush the leeks with oil. Grill for about 10 minutes or until tender, turning and basting with the dressing several times.

In a large serving platter, arrange the grilled leeks. Top with the burrata and garnish with the sundried tomatoes and thyme leaves. Drizzle with the remaining dressing.

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