In a medium bowl, whisk together 3 tablespoons of extra virgin olive oil, the juice and zest from 1 lemon, 1 tablespoon of honey, and a pinch of salt and pepper for about 30 seconds until slightly emulsified.

Slice 1 head of romaine lettuce into bite-sized pieces and add ¼ cup of grated parmesan cheese, ¼ cup of thinly sliced red onion, and 1 teaspoon of crushed red pepper flakes to a large salad bowl.

Drizzle the prepared dressing over the salad mixture and gently toss for about 1 minute to coat evenly.

Taste and adjust seasoning if necessary, then serve immediately in chilled bowls.