Roasted Leeks In Dijon Vinaigrette

Roasted Leeks in Dijon Vinaigrette
Serves 4

Ingredients

• 4 medium leeks, trimmed at root end and green tops
• 4 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 ½ Tablespoons White vinegar
• ¼ teaspoon dried tarragon
• Salt and pepper, to taste

Directions

1. Cut leeks in half lengthwise and place in bowl of cold water to clean.
2. Rinse under cold water. Pat dry.
3. Preheat oven to 400 degrees Fahrenheit.
4. Use 1 tablespoon of olive oil to oil the inside of a roasting pan.
5. Place the halved leeks cut side up into the pan.
6. Brush the leeks with 1 Tablespoon olive oil.
7. Sprinkle with salt and pepper.
8. Roasted until tender, approximately 30-40 minutes. Check half way through cooking time and brush one another tablespoon of olive oil to keep moist.
9. While the leeks roast, whisk together the last tablespoon of olive oil, vinegar, mustard and tarragon. Set aside.
10. When the leeks are tender, remove from oven onto a platter.
11. Immediately pour on vinaigrette and serve.

See this recipe in action: http://dai.ly/xxcopd