Clean and thinly slice 1-2 leeks lengthwise. Toss with 1 T. olive oil and salt, then roast in a small skillet in the oven at 350 degrees until soft and beginning to brown.
Make the dressing by whisking together 2 T. lemon juice, 1/4 C. walnut oil (or 2 1/2 T. olive oil mixed with 1 t. sesame oil), 3 t. dijon or stoneground mustard, and 1 t. capers. Season with salt and pepper.
Cut 1 medium head of cauliflower into florets. Push the florets through the feed tube of a food processor with a slicing disk (or a mandoline), or thinly slice them by hand.
Shave, grate or very thinly slice carrots to make 1 C.
Toss the vegetables with the zest of 1 lemon and 1/4 C. minced parsley.
Toss the cauliflower and carrots with the dressing and allow to sit for an hour, stirring a few times.
Roughly chop 1/2 C. walnuts, then toast in a skillet.
Just before serving, toss the walnuts with the salad and season with more lemon juice, salt and pepper. If you have any Asian Pears, cut 1 into matchstick slices and toss with the salad as well.