Braised Leeks With Warm Pancetta Dressing

• Leeks:
• 4 leeks, trimmed and halved lengthwise
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups fat-free, less-sodium chicken broth
• 1 large carrot, cut into (3-inch) pieces
• 1 garlic clove, crushed
• 1 thyme sprig
• Cooking spray
• Dressing:
• 1 teaspoon olive oil
• 1/3 cup finely chopped pancetta (about 1 ounce)
• 2 tablespoons finely chopped leek
• 2 tablespoons light brown sugar
• 1/4 cup red wine vinegar
• 1/8 teaspoon freshly ground black pepper
• Dash of kosher salt
• Remaining ingredient:
• Thyme sprigs (optional)

1. Preheat oven to 325u0b0.
2. To prepare leeks, arrange leek halves in an 8-inch baking dish; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add broth and next 3 ingredients (through 1 thyme sprig). Cut 1 (8-inch) square of parchment paper; lightly coat with cooking spray. Place parchment over leek mixture, coated side down. Bake at 325u0b0 for 50 minutes or until leeks are tender. Let stand 5 minutes; drain cooking liquid through a sieve over a bowl, reserving solids.
3. Place cooking liquid in a small, heavy saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 8 minutes). Chop cooked carrot; set aside. Coarsely chop cooked garlic; set aside.
4. To prepare dressing, heat oil in a small skillet over medium-high heat. Add pancetta to pan; saute 5 minutes or until crisp. Stir in garlic and chopped leek; saute 2 minutes, stirring occasionally. Sprinkle with sugar; saute 1 minute or until sugar dissolves. Stir in vinegar; simmer 2 minutes. Add braising liquid, 1/8 teaspoon pepper, and dash of salt; simmer 2 minutes or until slightly thick. Remove from heat. Arrange leek halves in a serving dish; sprinkle with carrot. Drizzle pancetta mixture over leek halves. Garnish with thyme sprigs, if desired.

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Taken from www.myrecipes.com/recipe/braised-leeks-with-warm-pancetta-dressing (may not work)