Heat one tablespoon olive oil in a medium skillet over medium heat. Add the shallot and leek and cook until softened, about 2-3 minutes. Allow to cool down slightly, then whisk together with all the remaining dressing ingredients. Set aside.

Toast the bread slices (I simply do this in my toaster), then cut into cubes.

To assemble the salad, toss all salad ingredients in a large bowl. Alternatively, arrange the ingredients on a large platter or on individual plates. Either dress the salad just before serving (for a crunchier texture), or allow to dressing to soak into the bread for up to a few hours (this will make for a less crunchy salad).