Leek and Celery Vinaigrette | RICARDO

Ingredients

• 6 medium or small leeks
• 3 celery stalks, cut into two sections
• 310 ml (1 1/4 cups) chicken broth
• 1 sprig fresh thyme
• 1 bay leaf
• 1 clove
• 75 ml (1/3 cup) cider vinegar
• 1 egg yolk
• 7 1/2 ml (1 1/2 tsp) Dijon mustard
• 75 ml (1/3 cup) olive oil
• 1 green apple, halved, seeded and cut into thin slices with a mandolin
• Salt and pepper