Grilled Eggplant Salad With Garlic-Miso Vinaigrette

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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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