Here's a recipe recommended by one of our CSA members:

6 scallions, pale and dark green parts, coarsely chopped (leave out white bulbs)
3 tablespoons red-wine vinegar
2 tablespoons water
1 teaspoon honey
1/4 cup plus 1 tablespoon olive oil
3 tablespoons chopped cilantro
Kosher salt and freshly ground pepper

In a blender, puree the scallions, vinegar, water and honey; gradually add the oil. Add the cilantro and pulse. Season with salt and pepper and serve. 

The original recipe ( http://www.foodandwine.com/recipes/scallion-vinaigrette)  called for a jalapeno pepper, but we omitted that ingredient.  

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