Heat a cast-iron grill pan over medium-high. Grill ramps, flipping once, until slightly charred, 4–5 minutes; transfer to a blender. Add parsley, vinegar, salt, pepper, and half the oil; purée until smooth. With the motor running, drizzle in remaining oil until emulsified.

To your greens, add grated carrot, if you like, for sweetness. But the star of this salad is West Virginia redbud blossoms. Cut a branch 12 to 18 inches long, pick the flowers off of each branch, and store them in the refrigerator in an airtight container until it’s time to sprinkle them on your salad. Toss with the ramp vinaigrette just before serving.

TIP: If you have access to local black walnuts, a handful of these, caramelized, adds a perfect touch.