Ingredients

8 oz. ramps, trimmed
1⁄2 cup plus 2 Tbsp. olive oil
Kosher salt
3⁄4 cup rice vinegar
1⁄4 cup honey
Coarsely ground black pepper

Instructions

Light a grill. In a large bowl, toss the ramps with 2 tablespoons of the olive oil and season with salt. Arrange the ramps on the grill, and cook, turning, until lightly charred, 2 to 3 minutes. Transfer the ramps to a glass pint jar, folding them to fit inside, if necessary.
In a 2-qt. saucepan, combine the vinegar with the honey and bring to a simmer over medium heat. Cook until reduced by one-third, about 5 minutes. Pour the vinegar over the ramps along with the remaining 1⁄2 cup olive oil, and season with salt and pepper. Seal the jar and let stand until completely cool before serving. Refrigerate for up to 2 months.

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