Leeks With Hazelnuts and Tarragon

Ingredients

• ¼ cup blanched hazelnuts
• 1 tsp. Diamond Crystal or ½ tsp.Morton kosher salt, plus more
• 2 medium leeks, white and palegreen parts only, roots trimmed, tough outer layers removed
• 1 large egg
• 1 large garlic clove, finely grated
• 1 Tbsp. Dijon mustard
• 1 Tbsp. white wine vinegar
• Pinch of cayenne pepper
• 1 tsp. freshly ground black pepper, plus more
• ¼ cup extra-virgin olive oil, plus more
• 1½ tsp. finely chopped tarragon, plus leaves for serving

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