Grilled Eggplant Salad With Garlic Miso Vinaigrette

Ingredients

• The vinaigrette:
• 2 tablespoons white miso
• Juice of 1 lemon (about 2 tablespoons)
• 2 teaspoons soy sauce
• 1 teaspoon honey
• 2 teaspoons minced garlic
• 1 teaspoon grated ginger
• 2 teaspoons Dijon mustard
• 1/4 cup water
• 1/3 cup vegetable oil + more for greasing the grill
• Kosher salt and ground black pepper, to taste
• The salad:
• 3 to 4 Chinese eggplants, stems removed
• 1 large or 2 small heads butter lettuce
• 1 cup toasted walnuts
• 2 green onions, thinly sliced on the diagonal

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