Broiled Leeks with Oranges, Poppy Seeds and Onions
Preheat broiler. Bring a pot of water to boil.
Halve leeks, rinse, trim and cut each crosswise into 3 pieces. Tie leek pieces with kitchen twine and blanch in boiling water, 1-2 minutes. Rinse briefly, drain well and pat dry. Remove the kitchen twine, brush leeks with a little oil and place on a baking sheet. Broil, watching carefully, until golden-brown.
Rinse 2 oranges with hot water. Remove zest, avoiding white pith. With a sharp knife, cut off remaining peel and pith. Working over a bowl to collect the juice, cut between membranes to remove whole segments.
Squeeze juice from remaining oranges and mix with collected juice in the bowl. Stir in lemon juice and season with salt, pepper, ginger, poppy seeds and oil. Transfer to a pan and heat.
Peel and finely chop onion. Cut orange zest into thin strips. Divide leeks and orange segments among plates, sprinkle with diced onion, drizzle with warm dressing and garnish with orange zest.