In a medium bowl, whisk together ¼ cup of extra virgin olive oil, the juice and zest of one fresh lemon, 1 tablespoon of honey, and a pinch of salt and pepper until creamy.

Rinse the Romaine lettuce under cold water, pat dry, then chop into bite-sized pieces. Thinly slice a small red onion.

In a large salad bowl, combine the chopped Romaine lettuce, sliced red onion, and about ½ cup of grated Parmesan cheese. Add crushed red pepper flakes if desired.

Drizzle the prepared dressing over the salad, toss gently to coat the lettuce well.

Serve immediately for best texture, garnishing with additional grated Parmesan if desired.