Summary

Ingredients

• 1 cup walnuts
• 0.5 ½ cup olive oil
• 6 large leek sticks (leek sticks)
• 1 clove garlic
• 0.25 ¼ cup white wine vinegar, e.g., Balsamic
• 1 tablespoon, heaped Dijon mustard
• 1 tablespoon, heaped mustard, coarser
• 1 handful tarragon, roughly chopped
• salt and pepper

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Instructions

1. In advance: use a cup with a capacity of approx. 150 ml.
2. Spread the walnuts out on baking paper and roast them at 230 ° C top / bottom heat for about 3 - 4 minutes on each side until golden brown. After cooling, chop the nuts and place in a bowl. Add the olive oil and season everything with salt.
3. Remove the roots and approx. 5 cm of the tips from the leeks. Cut the leek into 1 - 2 cm thick slices and wash off. Cook the slices in salted water for about 12-15 minutes, then rinse with cold water. Dry the slices.
4. Peel and chop the garlic / press and mix with vinegar, mustard and salt.
5. Arrange the blanched leek on a platter, drizzle with vinaigrette and let it steep for at least 10 minutes.
6. Before serving, sprinkle the walnut mix, chopped tarragon and plenty of fresh pepper over the top.
7. Except for the last step, the recipe can also be prepared 1 day in advance, covered with foil, left to stand in the refrigerator and brought to room temperature before serving.