All Recipes Best Recipe Side Dish Vegetables

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: : -

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.

6 servings

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