Prep Time: 30 Minutes
Preheat oven to 400.
Cut the roots off the leeks, and remove the tough outer layer. Bring a large pot of salted water to a boil and add leeks. Boil for 15-20 minutes, or until a paring knife can go all the way through without resistance. Remove from water and drain on a paper towel.
Halve carrots from tip to tip, then toss with a drizzle of olive oil, salt and pepper. Lay on a cookie sheet, and roast until carrots are soft, about 20 minutes.
Shell the fava beans by running a knife along the seam of the pods. Bring a large pot of heavily salted water to a boil, and boil the beans for 3 minutes. Allow to cool, then peel the outer layer of the beans. Saute in olive oil over medium heat until desired consistency is reached, 5-7 minutes.
To make the vinaigrette, place the kumquats into a small food processor and pulse a few times. Add the shallot, honey, and salt. Pulse a few more times until nearly smooth. Add 1/4 cup olive oil and blend.Halve the leeks and arrange on a serving platter. Drizzle the leeks and the fava beans with the kumquat dressing.