In a medium bowl, whisk together ¼ cup of extra virgin olive oil, the juice and zest of two lemons, 1 tablespoon of honey, and a pinch of salt and pepper for about 30 seconds until well combined.

Chop the romaine lettuce into bite-sized pieces; rinse under cold water if necessary and pat dry. Place in a large salad bowl.

Thinly slice ¼ of a red onion, add to the bowl with the chopped romaine. Include ½ cup of grated parmesan and a pinch of crushed red pepper flakes, then gently toss the ingredients.

Drizzle the prepared dressing over the salad mixture and gently toss until all ingredients are coated.

Serve immediately and garnish with additional parmesan or fresh herbs if desired.