Sous Vide Leek Confit with Lemon-Thyme Dressing

Ingredients

• Leeks

  • 8 small leeks or 4 medium leeks, white part only, cut into pieces 4 inches (10 cm) long
  • 3 tbsp (45 ml) olive oil
  • 2 tbsp mustard seeds
  • 1/2 tsp salt
  • 2 thyme sprigs
  • 1/2 lemon, zest finely grated

• Onions

  • 1 package (175 g) red pearl onions
  • 3 tbsp (45 ml) water
  • 3 tbsp (45 ml) apple cider vinegar
  • 1 tbsp (15 ml) maple syrup
  • 1/2 tsp salt

• Dressing

  • 3 tbsp (45 ml) olive oil
  • 1 tbsp (15 ml) apple cider vinegar
  • 2 tsp thyme leaves, plus more for serving
  • 1 tsp (5 ml) maple syrup
  • 1/2 lemon, zest finely grated

• Toppings

  • 1/2 cup (25 g) stale bread, cut into small dice
  • 1 tbsp (15 ml) olive oil
  • 5 oz (140 g) fresh goat cheese
  • Microgreens or fresh herb leaves (chervil, parsley, tarragon)