Leeks and Tarragon in Dijon Vinaigrette recipe

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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

Nutrition Info

402.8 calories
carbohydrate: 26.4 g
cholesterol: : -
fat: 32.2 g
fiber: 4.1 g
protein: 5.4 g
saturatedFat: 3.9 g
servingSize: -
sodium: 282.7 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

  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.

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

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

Recipe Yield

6 servings

Recipe Note

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

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