LEEKS AND TARRAGON IN DIJON VINAIGRETTE
Topped with warm walnuts, this side dish pairs perfectly with poultry and potatoes!
Provided by Emily Ott
Categories Side Dish Vegetables
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet.
- Trim ends of leeks around 1 to 2 inches from dark green tops and cut into 1/2-inch-thick rounds; rinse.
- 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.
- 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.
- Whisk vinegar, Dijon mustard, whole-grain mustard, and garlic together in a bowl. Season with salt and pepper.
- Place leeks on a platter and drizzle on vinaigrette, toasted walnuts, tarragon, and pepper.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 26.4 g, Fat 32.2 g, Fiber 4.1 g, Protein 5.4 g, SaturatedFat 3.9 g, Sodium 282.7 mg, Sugar 6.4 g
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