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Grilled Radicchio Salad with Sherry-Mustard Dressing

['3 tablespoons extra-virgin olive oil plus additional for drizzling', '1 tablespoon chopped fresh dill', '1 tablespoon Sherry wine vinegar', '2 teaspoons Dijon mustard', '1 teaspoon honey', '6 green onions, trimmed', '1 head of romaine lettuce, quartered lengthwise with some core still attached to each piece', '1 large head of red leaf lettuce, quartered lengthwise with some core still attached to each piece', '1 medium head of radicchio', 'quartered through core', 'with some core still attached to each piece']

Whisk 3 tablespoons olive oil and next 4 ingredients. Season with salt and pepper.
Arrange green onions, lettuces, and radicchio on baking sheets. Drizzle lightly with oil. Sprinkle with salt and pepper.
Prepare barbecue (medium-high heat). Grill vegetables until beginning to wilt, 1 minute per side for red leaf lettuce, 1 1/2 minutes per side for romaine, 2 minutes per side for green onions, and 3 minutes per side for radicchio. Transfer vegetables to baking sheets.
Cut cores from all grilled greens. Cut grilled radicchio crosswise into 1-inch-wide strips. Cut grilled lettuces crosswise into 2-inch-wide strips; chop green onions. Place vegetables in large bowl. Drizzle with dressing; toss to coat.

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