Robert Whitley Wine Tasting - Column by

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Journalist and reviewer Robert Whitley began collecting wine in the 1970s, and turned his hobby into the basis of his column for the San Diego ...

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Appetizer: Mixed Greens with Tarragon Vinaigrette

8 - 10 cups mixed greens
1 large white sweet onion, thinly sliced
One half cup extra virgin olive oil
One third cup balsamic vinegar
1 tsp. sugar
1 tsp. dried tarragon
Salt and pepper to taste

Place mixed greens in a large serving bowl, place sliced onion on top. Combine olive oil, balsamic vinegar, sugar, tarragon and salt and pepper in a cruet and shake well. Pour over salad and toss just before serving.

The Skinny: Not much room for improvement here.

This news arrived on: 12/15/2006

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