Grilled Leeks with Burrata and Sundried Tomato Dressing

Ingredients

• • 4 medium leeks
  • 60 ml (1/4 cup) balsamic vinegar
  • 60 ml (1/4 cup) olive oil
  • 15 ml (1 tbsp) Dijon mustard
  • 1 ml (1/4 tsp) espelette pepper
  • 1 clove garlic, finely chopped
  • 1 burrata, about 250 g (1/2 lb), drained and torn into pieces (see note)
  • 45 ml (3 tbsp) oil-packed sundried tomatoes, chopped
  • 15 ml (1 tbsp) fresh thyme leaves
  • Salt and pepper