Leeks and Tarragon in Dijon Vinaigrette

Leeks are topped with toasted walnuts and a zesty tarragon vinaigrette for a side dish that pairs perfectly with poultry and potatoes.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 403 Calories

Ingredients

• 1 cup walnuts
• ¼ cup white wine vinegar
• 2 tablespoons Dijon mustard
• ½ cup extra-virgin olive oil
• kosher salt and ground black pepper to taste
• 2 cloves garlic, grated
• 2 tablespoons whole-grain mustard
• 6 large leeks
• ⅓ cup coarsely chopped fresh tarragon

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet.

Step 2

Trim ends of leeks around 1 to 2 inches from dark green tops and cut into 1/2-inch-thick rounds; rinse.

Step 3

Place leeks into a large pot of lightly salted water and bring to a boil. Cook until tender yet firm to the bite, 10 to 12 minutes.

Step 4

Meanwhile, toast walnuts in the preheated oven, tossing halfway through, until golden, 5 to 7 minutes. Remove from the oven and let cool for 5 minutes; coarsely chop. Toss in a bowl with oil and salt. Drain leeks.

Step 5

Whisk vinegar, Dijon mustard, whole-grain mustard, and garlic together in a bowl. Season with salt and pepper.

Step 6

Place leeks on a platter and drizzle on vinaigrette, toasted walnuts, tarragon, and pepper.