Leeks, a member of the onion and garlic family that resemble large scallions, are a wonderful way to add a mild onion flavor to any dish.  Oftentimes cooked in soups like a vichyssoise, sliced thinly and used in salads, or even sliced and fried as a unique garnish, one of my favorite ways to present leeks is to make them the star of the show—the center of attention.

Serving leeks this way, whether roasted or blanched, and topped with a sauce or homemade vinaigrette, is a classic French preparation.  Here, I have roasted the halved leeks along with sweet cherry tomatoes, and topped them with a tangy mustard-based vinaigrette flavored with hazelnut oil and finished off with buttery, crunchy hazelnuts. A unique side dish perfect with your favorite roast chicken or poached fish dish.

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Tagged: cherry tomatoes, Dijon mustard, filberts, hazelnut oil, hazelnut vinaigrette, hazelnuts, leeks, mustard, nut vinaigrette, nuts, roasted vegetables, side dish, vegetarian