Spring Vegetable Terrine

Name: Spring Vegetable Terrine
Ingredients: 16 ounces baby spinach or arugula, washed, blanched and squeezed dry; ¾ lb. leeks, white and light green parts only; 2 TB olive oil, plus more for serving; 4 medium –large globe artichokes; kosher salt; 2 lemons, 1 zested; 2 tablespoons sherry vinegar; 10 ounces goat or farmer's cheese; 1 tablespoon chopped fresh thyme; fresh ground black pepper; fleur de sel or coarse sea salt; 1/4 cup toasted walnuts, coarsely chopped