Warm Oven-Roasted Leek Top Salad

In my kitchen, leek tops tend to always be the bridesmaid but never the bride! Yes, they end up as an important supporting character for their flavor, either in the soup pot or draped... on top of stews, but they are almost always discarded. Not in this tasty warm salad. After being cut and washed very well (leeks tend to trap grit) the dark leafy greens are simply roasted until tender and a little caramelized, then tossed in a yummy Dijon and red wine vinegar dressing. Couldn’t be easier and couldn’t be tastier!