Sous Vide Leek Confit with Lemon-Thyme Dressing | RICARDO

Ingredients

• 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
• 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 tbsp (15 ml) apple cider vinegar
• 2 tsp thyme leaves, plus more for serving
• 1 tsp (5 ml) maple syrup
• 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)