With an immersion blender, combine all of the dressing ingredients besides the pesto (if using). You could use a mortar and pestle for this too, chunks are good for texture and the consistency will still be creamy from the seeds and oil. Stir in the pesto after blending - you don’t want to mess with its consistency further. (Dijon is a good substitute if you don’t have pesto and can be blended with the first set of ingredients). Thin the dressing out for volume and drizzle-able consistency with cold streams of water 1 tsp at a time and stir.
On a piece of tinfoil, toss the cherry tomatoes in 1 tbsp olive oil and the balsamic vinegar. Wrap them into a ball and throw them on the grill for at least 10 minutes until they start to burst out of their skin and sit in their own juices. (This can be done in the oven to roast on 400F or even on the stove in a pan, just drizzle with balsamic after satueeing).
Turn the grill onto high heat (450-500F). Slice the romaine in half longways. Slice the baguette in half as if making a sandwich. Brush both sides of the bread and the garlic scape with The rest of the olive oil and sprinkle with salt. Grill the romaine insides down for a few minutes until charred. Grill the bread and garlic scape until charred and flip to char the other sides.
Plate the lettuce, and bread, pile on the tomatoes and garlic scape. Slather with dressing and sprinkle with parmesan.