Leek vegetables in walnut-tarragon vinaigrette

Ingredients for 8 servings:

• 1 cup(s) walnuts
• ½ cup olive oil
• 6 large leeks
• 1 garlic clove(s)
• ¼ cup white wine vinegar, e.g. balsamic vinegar
• 1 tbsp, heaped Dijon mustard
• 1 tbsp, heaped mustard, coarse
• 1 handful of tarragon, roughly chopped
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegetarian, side dish

First steps: Use a cup with a capacity of approximately 150 ml. Spread the walnuts on baking paper and roast at 230°C (top/bottom heat) for approximately 3-4 minutes per side until golden brown. Once cooled, chop the nuts finely and place them in a bowl. Add the olive oil and season everything with salt. Remove the root end and approximately 5 cm of the tips from the leeks. Cut the leeks into 1-2 cm thick slices and wash them. Cook the slices in salted water for approximately 12-15 minutes, then refresh with cold water. Dry the slices. Peel and finely chop/press the garlic and mix with the vinegar, mustard, and salt. Arrange the blanched leeks on a platter, drizzle with vinaigrette, and let stand for at least 10 minutes. Before serving, scatter the walnut mix, chopped tarragon, and plenty of freshly ground pepper over the top. Except for the last step, the recipe can also be prepared 1 day in advance, covered with foil and left to stand in the refrigerator and bring to room temperature before serving.