Baked leeks with dressing on hazelnuts, burnt oranges, tarragon and olive oil
3 tablespoons. olive oil
½ bunch of estragon
½ dl olive oil
2 tablespoons apple vinegar
30 g hazelnuts
Sea salt and freshly ground pepper
Peel oranges and put them on a dry pan, fry them for 1-2 minutes on each side to get a nice burnt and caramelized surface.
Take the oranges off the pan and put them in a bowl.
Clean leeks and cut the root end of, rinse the leaks well in cold water, leave them if necessary to soak in cold water so you are sure to get all the sand and soil out of them.
Put the leeks on a baking tray with baking paper and drip with olive oil and salt.
Cut out oranges into coarse pieces and sprinkle them on top of the leeks, sprinkle with a little tarragon.
Bake leeks for 20 minutes at 200 degrees, so they get well burnt and caramelized on the outside and soft and sweet inside.
Take the leeks out of the oven and divide them on the long way, so that you get some long pieces of leeks, almost looks like pasta .
Take the liquid from the baking tray, orange, olive oil, vinegar, salt and freshly ground pepper into a blender, add half of the estragon and blend into a creamy dressing, season with extra salt and freshly squeezed pepper.
Put the dressing over the leeks and put them on the plate or dish,
Drizzle with chopped hazelnuts and a little extra estragon on top.
Serve the leeks with good bread.