Lettuce Salad With Charred Spring Onions

• 3 ounces shelled unsalted walnuts
• 1 teaspoon honey
• 1 tablespoon champagne vinegar
• 1/4 cup plus 1 tablespoon extra virgin olive oil
• Salt
• freshly ground black pepper
• 6 spring onions or scallions, trimmed of roots
• 6 ounces mixed baby greens (arugula, red oak, romaine, watercress)
• Small piece (about 1 ounce) of Parmigiano-Reggiano

1. Preheat oven to 350 degrees.
2. Place walnuts on a baking sheet and toast until fragrant and lightly browned, about 10 minutes.
3. Transfer to a kitchen towel and rub in towel to remove bitter outer skins.
4. Lift nuts from towel, leaving skins behind, and set aside.
5. Prepare a vinaigrette: In a small bowl, combine honey, vinegar and 1/4 cup olive oil.
6. Season with salt and pepper to taste.
7. Preheat a grill, and rub spring onions with 1 tablespoon oil.
8. Quickly grill onions, about 1 minute a side.
9. Cut onions into thirds, place in a small bowl, and coat with 1 tablespoon vinaigrette.
10. Cover and set aside to cool.
11. To serve, place baby greens in a serving bowl.
12. Add walnuts, onions and remaining vinaigrette.
13. Toss well.
14. Use a vegetable peeler to shave shards of cheese over the salad.
15. Serve immediately.

walnuts, honey, champagne vinegar, extra virgin olive oil, salt, freshly ground black pepper, spring onions, arugula

Taken from cooking.nytimes.com/recipes/1012561 (may not work)