Braise the leeks until they are soft on the walnut oil.
Add the sun dried tomato cubes and mature the flavors for a few more minutes.
Pour onto it the sun dried tomato juice and the tomato vinegar. Stir it for 2 more minutes in the pan.
Mix in the roughly chopped walnuts and add the feta cheese right before serving.
Season your salad only at the very end as there may be no need to use salt at all if the feta cheese is salty enough.