Grilled Baby Gem, Fennel and Pea Salad with a Ramp Vin

Dressing

• large bunch of ramps - around 20
• 1 cup extra virgin olive oil 
• 1 tsp kosher salt, plus more to taste 
• 3 tbs vinegar - used @Brightland persimmon here but you can use red or white wine here 
• 1 lemon, juiced 
• 5 - 2 tbs water 

1. Place all the ingredients in a blender and blend until completely smooth. Check for seasoning.

Salad

• 1 cup of fresh peas
• 1 large fennel, fronds reserved for garnish 
• 6 heads babygem lettuce - can sub with romaine hearts 
• Extra virgin olive oil 
• Kosher salt and cracked black pepper, to taste
• Sea salt 

 Directions

1. Preheat your grill to medium high. 
2. Slice the baby gem in half and place on a sheet tray. Slice the fennel in half and then slice each half into thin slices keeping the core attached so it keeps its shape. 
3. Drizzle over the extra virgin olive oil and season well with kosher salt and cracked black pepper. Place on the grill for 3-5 min to get nice char marks all over and then remove from the grill. The fennel will take a bit longer.
4. Arrange the fennel in between the baby gem and then drizzle over the ramp vin and finish with the fennel fronds, lemon zest and a sprinkle of sea salt.