Little Gem Salad with Lemon Vinaigrette

Ingredients

• 1 tablespoon champagne vinegar 
• 30 servings kosher salt 
• 0.3 cup juice of lemon fresh
• 4 heads little gem lettuce 
• 0.5 cup olive oil extra-virgin
• 0.3 cup pecorino romano cheese freshly grated plus more for serving
• 30 servings pepper freshly ground
• 3  onion red separated thin
• 1 small shallots minced
• 1 cup walnut halves 
• 1 tablespoon walnut oil 
• 4 ounces baby squash yellow thinly sliced

Equipment

• bowl
• oven
• whisk

Directions

1. Preheat the oven to 35
2. Toast the walnuts on a pie plate until golden, 12 minutes.
3. Let cool, then coarsely chop the nuts.
4. Transfer to a bowl and toss with the walnut oil and a pinch of salt. In a small bowl, combine the shallot, lemon juice and vinegar and season with salt.
5. Let stand for 10 minutes. Slowly whisk in the olive oil and season with pepper.
6. In a large bowl, toss the squash with the onion, lettuce, walnuts, pecorino and half of the dressing and serve. Reserve the remaining dressing for another use.