6 small or medium leeks

3 celery stalks, cut in 2 sections

1 1/4 cups (310 ml) chicken broth

1 sprig of fresh thyme

1 bay leaf

1 clove

1/3 cup (75 ml) cider vinegar

1 1/2 teaspoon (7.5 ml) Dijon mustard

1/3 cup (75 ml) olive oil

Salt and pepper

1 green apple, halved, seeded and thinly sliced with a mandolin

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Prepare the leeks by removing the dark green portion of the leaves and the rootlets. Cut the light green and white portion of the leek in half lengthwise.

In roasting pan, scatter leek and celery sections. Add broth, thyme, bay leaf and the clove. Season with salt and pepper. Cover with aluminum foil. Cook for 30 minutes. Remove the leek and celery, and let cool. Pour the broth through a sieve.

In a saucepan, reduce 1/3 cup (75 ml) of broth and the vinegar until only 3 tablespoons (45 ml) of liquid remains. Let cool.

In a bowl, whisk together the reduced broth, egg yolk and mustard. Add the oil in a thin stream while constantly whisking. Season with salt and pepper. Place the vegetables and apples on a plate and drizzle with the dressing.

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