Leeks and Tarragon in Dijon Vinaigrette

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

Step: 1

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

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.

Per Serving: 403 calories; protein 5.4g; carbohydrates 26.4g; fat 32.2g; sodium 282.7mg.

One of most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do more often .