With a paring knife, make a small 2” pocket along the spine of each sand dab. Slide fresh herbs into the pocket, then brush with Jordan Extra Virgin Olive Oil. Season and reserve.
Preheat oven to 350º, and preheat grill to medium-high. Place a cast iron or heavy-bottomed sauté pan over a high flame. Add canola oil and wait for it to shimmer. Add cipollini root side down and place pan in oven. Turn onions in 3 minutes, then cook for 3 more minutes until onions are just cooked through. Remove from oven and allow to cool. Peel onions, season and reserve.
Sauté minced shallots in a sauce pan until translucent. Add Chardonnay and reduce by half. Add water and bring to a simmer. While whisking, slowly add butter to form an emulsion. Season. Add morels, gently stirring over low heat for 8-10 minutes. Add reserved onions, cover pot, remove from heat and reserve warm.
Lightly oil preheated grill and cook sand dabs approximately 2 minutes per side. Spoon cipollini and morel emulsion into warm, shallow bowls. Gently place sand dabs on top and finish with lemon juice, olive oil, fleur de sel, freshly ground pepper and herbs.