Category: Salads

Serves: 4

Ingredients

• 3 Tbsp extra-virgin olive oil, divied
• 8 vidalia onion bulbs
• 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground pepper, divided
• 1 Tbsp whole-grain Dijon mustard
• 1 Tbsp red wine vinegar
• 2 tsp chopped flat leaf parsley
• 2 tsp chopped fresh tarragon
• 12 heirloom cherry tomatoes, halved
• 2 hard-cooked eggs, sliced
• 2 Tbsp minced fresh chives

Directions

1. Preheat charcoal or gas grill to medium heat.
2. Rub 1 Tbsp olive oil evenly over onions. Sprinkle evenly with 1/4 tsp salt and 1/4 tsp pepper. Grill 6 minutes or until well marked and greens are tender, turning occassionally. Cool completely.
3. Combine Dijon mustard and vinegar in a small bowl, stirring with a whisk. Gradually add remaining 2 Tbsp olive oil, stirring with a whisk. Stir in parsely, tarragon and remaining salt and pepper.
4. Arrange 2 onions on each of 4 plates, and top evenly with tomatoes. Drizzle 1 Tbsp vinegrette over each salad; top evenly with sliced egg and chives.

Nutrition Facts

Calories 177, Fat 12.7g, Protein 4.6g, Carbohydrates 11.9g, Fiber 1.8g, Cholesterol 93mg, Iron 1mg, Sodium 378mg, Calcium 47mg