Leek Salad With Persimmons And Almonds

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4 medium leeks, white and tender green parts only, halved lengthwise

1 1/2 cups chicken stock or low-sodium broth

1 tablespoon unsalted butter

1 bay leaf

1 thyme sprig plus 1 teaspoon chopped thyme leaves

Kosher salt

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon cider vinegar

1/4 cup plus 2 tablespoons extra-virgin olive oil

1/2 cup crumbled Greek feta cheese

2 ripe Fuyu persimmons, peeled and cut into thin wedges

2 cups baby arugula

2 tablespoons crushed marcona almonds

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