Leeks and Tarragon in Dijon Vinaigrette

This recipe for leeks and tarragon in Dijon vinaigrette is a delicious and refreshing side dish. The leeks are blanched until tender, then tossed in a tangy vinaigrette made with Dijon mustard, lemon juice, and fresh tarragon. The combination of the tender leeks and the tangy vinaigrette is absolutely irresistible. Serve this dish as a side for grilled meats or fish, or enjoy it on its own as a light and flavorful appetizer. It's a perfect dish for spring and summer gatherings.

Ingredients

• 4 leeks, trimmed and cleaned
• 1/4 cup olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh tarragon
• Salt and pepper, to taste

Directions

1. Bring a large pot of salted water to a boil. Add the leeks and blanch for 5 minutes, or until tender. Drain and set aside.
2. In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, chopped tarragon, salt, and pepper.
3. Cut the blanched leeks into bite-sized pieces and transfer to a serving dish.
4. Pour the Dijon vinaigrette over the leeks and toss to coat evenly.
5. Let the leeks marinate in the vinaigrette for at least 15 minutes before serving.
6. Garnish with additional tarragon leaves, if desired, and serve chilled or at room temperature.

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