Lemony Leek Salad Dressing

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1 leek

5 tablespoons olive oil, divided

2 tablespoons lemon juice

1 tablespoon fresh lemon thyme leaves ( or regular thyme)

¼ teaspoon kosher salt

¼ teaspoon pepper

Cut leeks into ⅛ inch thick, half moons, white and light green parts only ( about ⅓-½ cup)
Place in a skillet with 3 tablespoons olive oil and sauté over medium heat, stirring occasionally until tender and melting, and edges just start to crisp, about 10 minutes. Be careful not to scorch. Turn heat off, cool 5 minutes.
Place in a bowl or jar ( scraping out as much of the flavorful oil as possible). Add lemon juice, remaining olive oil, salt, pepper and thyme and stir. If you like extra tart, add a bit more lemon to taste.
Serve over artichokes for a vegan artichoke sauce, or roasted veggies, grain salads, or green salads!