Share
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
Methods :
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet.
Advertisement
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.
Recipe Reviews
There are no reviews for this recipe yet, use a form below to write your review
