Name: Grilled Ramps With Sherry-Ramp Vinaigrette
Yield: 4 Servings
Ingredients: 2 ramp bulbs, finely chopped; 1 tablespoon Sherry vinegar; ½ teaspoon Dijon mustard; ½ teaspoon honey; 4 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 8 ounces ramps

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Danny Kim

If you have a grill basket, this is a great time to use it. If not, lay the ramps perpendicular to the grill grates so they don’t slip through.

Recipe notes