Skip to main content New<> this month
Get the Allrecipes magazine

Leeks and Tarragon in Dijon Vinaigrette

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos
1

"Topped with warm walnuts, this side dish pairs perfectly with poultry and potatoes!"
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 403
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 403 calories; 32.2 26.4 5.4 0 283 Full nutrition

Explore more

Reviews

Read all reviews 0