Grill

This appetizer was prepared and served at a class I taught on appetizers and cocktail parings. Each dish featured a spring ingredient. Although I had not previously cooked with ramps, they seemed like a must. <br /> <br />Since they are so delicate in comparison to scallions and onions, I decided to keep them raw. The resulting sauce was tangy and fresh. The perfect counterbalance to the creamy, rich polenta.

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