Prepare the Leeks: Trim the outer leaves from the leeks and cut off the tops down to where the leaves split.

Cut each leek into 3-4 chunks, then wash thoroughly to remove any grit.

Steam the Vegetables: Heat a steamer and add the leeks.

Steam for 8 minutes, then add the peas and steam for an additional 2-3 minutes until both vegetables are tender.

Make the Vinaigrette: In a mixing bowl, whisk together the olive oil, white wine vinegar, honey, Dijon mustard, and seasoning to taste.

Combine and Serve: Add the hot steamed vegetables to the bowl with the vinaigrette, toss to coat, and sprinkle with chopped parsley and mint.

Serve warm.