Toast the pine nut. Chop the tarragon. Drain and rinse the capers. Trim and wash the medium leeks.
- 1 Cook the leeks in a pan of boiling salted water for 5-7 minutes, until tender. Drain, then arrange on a serving platter.
- 2 Meanwhile, whisk together the oil, vinegar, mustard and sugar, then stir in the capers and tarragon.
- 3 Spoon the dressing over the leeks, and scatter with pine nuts to serve.
Quick and easy to prepare. Enjoyed by all
- Average per serving
- Calories 124.0kCal