Charred Green Onion Salad

Makes 3 servings.

3 ounces walnuts
1 teaspoon honey
1 tablespoon champagne vinegar
1/4 cup plus 1 tablespoon extra virgin olive oil
Salt
Freshly ground black pepper
1 bunch Red Dog green onions
1 head Red Dog oakleaf lettuce, washed and roughly chopped
Small piece of parmesan cheese

Preheat your oven to 350º. Place walnuts on a  baking sheet and toast for 10 minutes, until fragrant. Set aside.

Prepare your vinaigrette: In a small bowl, combine the honey, vinegar and 1/4 up olive oil. Season with salt and pepper to taste.

Preheat a grill, and rub green onions with 1 tablespoon olive oil. Quickly grill the onions for about 1 minute per side. Cut onions into thirds, place in a small bowl, and coat with 1 tablespoon vinaigrette. Cover and set aside to cool. If you don’t have a grill, you can cut your onions in half and put them under a broiler on a sheet tray in the oven for a few minutes. You want them lightly blackened on the outside, and tender on the inside.

To serve, place your lettuce in a serving bowl.  Add the walnuts, onions and remaining vinaigrette. Toss well. Use a vegetable peeler to shave shards of parmesan over the salad.