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

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
5 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

403 calories; protein 5.4g; carbohydrates 26.4g; fat 32.2g; sodium 282.7mg. Full Nutrition
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