Lettuce Salad with Charred Spring Onions

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 spring 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 greens 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.