In a cast-iron skillet, heat ½ cup olive oil over medium high flame until a droplet of water flicked in sizzles. Add thinly sliced leeks and spread evenly across pan. Cook for 2-3 minutes, until leeks start to brown and crisp. Once the edges turn golden brown, remove from heat and use a slotted spoon to move the leeks from the oil to a small bowl. Set aside.
Pour hot oil (careful!!) into a jar or vessel to make the salad dressing. Combine olive white balsamic and red wine vinegars, stoneground mustard, maple syrup, and sea salt, and whisk vigorously. Taste and adjust salt as desired. Set aside.
In a large bowl, combine thinly sliced kale, fennel, and asian pear, reserving a few slices of asian pear for garnish. Pour in half of dressing, and toss salad gently. Add in most of the pine nuts and most of the crispy leeks, reserving some for garnish. Add more salad dressing (to taste), and toss to incorporate flavors.
Top salad with extra toasted pine nuts, crispy leeks, and slices of asian pear. Eat immediately.