Warm Leek White Bean Salad

3 tablespoons olive oil (divided)
1 bunch leeks (3 medium-sized or 4 small leeks)
1 1/2 cups cooked white beans (240g, or 1 14.5oz / 415g can, drained and rinsed)
1 small clove garlic, finely minced
1 1/2 tablespoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon fine sea salt
Freshly ground black pepper to taste
butter or romaine lettuce leaves (for serving)
crackers or toast (optional, for serving)

Trim the ends and the green parts of the leeks. Cut the leeks in half lengthwise. Then, slice the leeks crosswise into 1/2-inch half-moons. Wash the leeks thoroughly, taking care to remove all soil or grit.

Heat 1 tablespoon of the oil in a large, deep skillet over medium low heat. Add the leeks. Sauté the leeks for 8 minutes, stirring often, or until they're completely tender and turning clear.

Add the white beans to the skillet. Stir everything together and warm the ingredients through. Remove them from heat.

In a small mixing bowl or cup, whisk together the remaining 2 tablespoons oil, the garlic, lemon juice, mustard, salt, and pepper to taste. Pour this over the leek white bean mixture and toss the ingredients together.

Serve the leek white bean salad warm or at room temperature, over or stuffed into lettuce leaves. Accompany with crackers or toast if desired.

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