Leek and Celery Vinaigrette

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
  • 7.5 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