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Ingredients
- 1 medium red onion -- very thinly sliced 1/3 cup white wine vinegar
- 1 tablespoon sugar
- salt
- 2 teaspoons Dijon mustard
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 2 1/2 pounds ripe red, yellow, green, and/or orange tomatoes -- cut into wedges
- radish sprouts
Preparation
Step 1
1. For pickled onions, place onion slices in a medium heatproof bowl. In a small saucepan warm white wine vinegar, sugar, and 1/2 teaspoon salt over medium heat, stirring to dissolve sugar. Pour over onion slices; toss to coat. Cover; chill at least 30 minutes or up to 24 hours, stirring occasionally.
2. For Dressing: in a small bowl whisk together mustard, white balsamic vinegar, pepper and 1/4 teaspoon salt. Gradually whisk in olive oil.