Lettuce Salad With Charred Spring Onions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Place walnuts on a baking sheet and toast until fragrant and lightly browned, about 10 minutes.

3. 3

   Transfer to a kitchen towel and rub in towel to remove bitter outer skins.

4. 4

   Lift nuts from towel, leaving skins behind, and set aside.

5. 5

   Prepare a vinaigrette: In a small bowl, combine honey, vinegar and 1/4 cup olive oil.

6. 6

   Season with salt and pepper to taste.

7. 7

   Preheat a grill, and rub spring onions with 1 tablespoon oil.

8. 8

   Quickly grill onions, about 1 minute a side.

9. 9

   Cut onions into thirds, place in a small bowl, and coat with 1 tablespoon vinaigrette.

10. 10

    Cover and set aside to cool.

11. 11

    To serve, place baby greens in a serving bowl.

12. 12

    Add walnuts, onions and remaining vinaigrette.

13. 13

    Toss well.

14. 14

    Use a vegetable peeler to shave shards of cheese over the salad.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.