Lettuce Salad with Charred Spring Onions


3 ounces walnuts
1 teaspoon honey
1 tablespoon champagne vinegar
1/4 cup plus 1 tablespoon extra virgin olive oil
freshly ground black pepper
all the spring onions from your box, green parts trimmed
6 ounces mixed greens (use a mix of mizuna and lettuce)
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 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.