Leeks and Tarragon in Dijon Vinaigrette

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.