Leeks With Bacon and Tarragon Vinaigrette

1. 1

   Trim the tops of the leeks and half lengthways, leaving the last inch of the root end together.

2. 2

   Put the leeks in a frying pan, cover with water and boil for 10 minutes.

3. 3

   Drain and cut the ends off the larger leeks.

4. 4

   Divide between four plates.

5. 5

   Meanwhile, fry the bacon in a pan until golden and crisp.

6. 6

   For the dressing, warm the oil and vinegar in pan over a low heat.

7. 7

   Whisk in the mustard, then remove from the heat and stir in half the tarragon.

8. 8

   Drizzle the dressing over the leeks, then scatter with the bacon and the remaining tarragon to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.