1. Fill a large pot with water and bring to a simmer over medium-high heat.
  2. Once simmering, add mushrooms and leeks to the pot, and cook for 5 minutes. Drain and set aside on a clean paper towel to drain.
  3. Place garlic, shallot, Rosemary Olive Oil, Chianti Wine Vinegar, Truffle Balsamic Vinegar, thyme, rosemary, Sicilian seasoning, and salt in a large bowl and stir to combine.
  4. Add the drained mushrooms and leeks to the bowl and toss to coat.
  5. Refrigerate overnight and remove from the fridge 30 minutes before serving.

*An original Carter & Cavero recipe adaptation from Seasons*