Leeks Vinaigrette with Burrata Cheese and Mustard

Name: Leeks Vinaigrette with Burrata Cheese and Mustard
Ingredients: 2 tablespoons mustard seeds; 1/4 cup whole grain Dijon mustard; 1/4 cup dry white wine; 1/4 cup canola oil; 1/2 16-ounce loaf country white bread, crusts trimmed, bread diced; 1/3 cup fresh lemon juice; 1/3 cup whole grain Dijon mustard; 1 teaspoon finely grated lemon peel; 2/3 cup olive oil; 8 medium leeks, each cut to 6-inch lengths, root ends trimmed; 11/2 cups low-salt chicken broth; 2 tablespoons extra-virgin olive oil; 4 large fresh thyme sprigs; 1 large lemon, cut into very thin rounds; Chopped fresh Italian parsley; 16 ounces burrata cheese or fresh waterpacked mozzarella cheese, sliced