In a medium bowl, whisk together the tahini, honey, and lemon juice until smooth. Gradually drizzle in extra virgin olive oil, whisking continuously until emulsified. Season with salt and pepper to taste. Set aside.

Preheat broiler to high. On a lined baking sheet, arrange wild-caught salmon and sweet corn, drizzling with olive oil and seasoning with salt and pepper. Broil corn for about 1 minute on each side until charred, and salmon for 5-6 minutes until it flakes easily.

Remove salmon and corn from the oven and cool slightly. Slice off corn kernels and shred the salmon. In a large mixing bowl, toss romaine with about a quarter cup of vinaigrette until evenly coated.

Transfer the dressed romaine to a serving platter. Layer with salmon, charred corn, bacon, avocado, and peach. Sprinkle with fontina and green onions. Drizzle remaining vinaigrette and season as needed.