Salad of Spring Vegetables with Green Pea Vinaigrette

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.

Preheat grill to medium-high heat.

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.

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.