Roasting ramps bring out their earthy sweetness and makes the greens crispy!
Preheat the oven to 400. Clean and trim the ramp bulbs. Toss with a little bit of olive oil and salt. Roast for 15 to 20 minutes until the bulbs are softening and the greens are crispy.
To make the vinaigrette, thinly slice the ramp bulbs, and add them to a jar or salad dressing container. Cover with sherry vinegar and let sit to macerate for 15 minutes.
Add the rest of the dressing ingredients and shake well.
To serve, plate the roasted ramps and drizzle with vinaigrette.