• 3-4 long skinny sweet potatoes (about 1 1/2 pounds)
• 1 medium sized red onion, thinly sliced
• Salad greens
• For the dressing:
• 1/4 cup rice wine vinegar
• 2 tablespoons of sugar
• Salt and freshly ground pepper to taste
• 3/4 cup extra virgin olive oil
• 2 tablespoons of minced fresh tarragon

1. Microwave or blanch the potatoes for 4 to 5 minutes, the potatoes should be soft, but still undercooked.
2. When the potatoes are cool enough to handle, peel and slice them into 1/2 inch slices.
3. On a very hot grill or grill pan, finish cooking the potatoes, a well oiled grill helps prevent sticking.
4. Remove the grilled potato slices to a serving platter lined with salad greens.
5. Grill the onion slices and arrange them over the potato slices.
6. Drizzle with the dressing.
7. Fro the dressing:
8. Dissolve the sugar, salt, and pepper in the vinegar.
9. Whisk in the oilve oil and tarragon.

Original Recipe & Photo Licensed Under CC BY-SA 3.0