1cuproughly chopped Picholine or other green olives
Instructions
In a medium-sized skillet, heat the oil over medium heat and sauté a little more than half of the ramps for about 15 minutes until very tender.
Meanwhile, cook the pasta according to package directions, drain and rinse under cool water.
While the pasta and ramps are cooking, in a food processor or blender, make the vinaigrette. Combine the rest of the ramps, vinegar, olive oil, honey, Dijon, salt, and pepper. Puree.
In a large bowl, combine the cooked ramps, cooked and cooled pasta, vinaigrette, chicken cubes, and olives, and toss very well to combine thoroughly. I find it best to use hands for this to really get the sautéed ramps well distributed, but if that doesn't appeal, of course, you can use a spoon. Serve cool or at room temperature.
Notes
Make sure to clean the ramps thoroughly — they can be very dirty, and the grit really isn't pleasant in any dish.
Don't have ramps? You can use scallions, and if they are nice fat scallions, definitely use about half.