"Leeks are misunderstood and underrated. A lot of people think of them only as fodder for chicken stock, or they slice them into rings so they just kinda disappear into whatever they’re cooked with. But when you cut them lengthwise and roast them in long sheets, they get nice and tender and delicious with really great texture that’s perfect for tossing into salads."
Make the roasted leeks. Preheat the oven to 350°F. Slice the leeks in half lengthwise and give them a good rinse—there’s often dirt or sand between the leaves. In a large ovenproof sauté pan or small baking pan, add the leeks, cut-side down. They should fit in a single layer without much room around them. Add the oil, butter, wine, and salt to the pan and bake until the leeks are tender and the wine is mostly evaporated, about 15 minutes. Switch the oven to broil. Flip the leeks over and broil until they’re golden and charred in spots, 3 to 5 minutes.
Let the leeks cool to room temperature, then cut into 1/2-inch-wide slices. Set aside until ready to serve or store in the fridge for up to 5 days.
Make the vinaigrette. In a jar, shake together the apple cider vinegar, extra-virgin olive oil, minced shallot, Dijon mustard, thyme leaves, honey, and 1/2 teaspoon salt.
Soften the bread. In a large bowl, toss the bread bits with about half of the vinaigrette and let them sit for a minute or two to soften slightly.
Put it together and serve. Add the leeks, greens, apple, pecans, 1 teaspoon salt, and pepper to the bread and give the salad another good toss. Taste and, if desired, add the remaining vinaigrette and toss again or serve the dressing on the side. Finally, add the blue cheese and give it one more quick toss before serving.