LEEKS AND TARRAGON IN DIJON VINAIGRETTE

Leeks and Tarragon in Dijon Vinaigrette image

Topped with warm walnuts, this side dish pairs perfectly with poultry and potatoes!

Provided by Emily Ott

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

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

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