Salad Of Spring Vegetables With Green Pea Vinaigrette

• 1 bunch baby carrots, peeled and trimmed, leaving a small amount of green stems
• 4 spring onions, trimmed and split in half lengthwise, white and green parts
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 1 head Bibb lettuce, washed and drained
• 6 tablespoons fresh herb leaves (such as parsley, chervil, mint, and tarragon)

1. Blanch carrots in a large pot of salted boiling water 2 minutes or just until tender and bright orange. Remove from water immediately with a slotted spoon, and place in ice-cold water to stop the cooking process. Let carrots cool completely; remove from water, and let drain.
2. Preheat grill to medium-high heat.
3. Combine onions, olive oil, sea salt, and pepper in a medium bowl; toss to coat. Grill onions, turning frequently, 6 minutes or until slightly charred. Remove from heat, and set aside to cool.
4. Arrange lettuce leaves on a large platter or individual serving plates, and top with carrots and grilled onions. Drizzle with Green Pea Vinaigrette, and top with fresh herb leaves.

baby carrots, spring onions, extravirgin olive oil, salt, freshly ground pepper, bibb lettuce, fresh herb leaves

Taken from www.myrecipes.com/recipe/salad-of-spring-vegetables-with-green-pea-vinaigrette (may not work)