Grilled Sweet Potato and Red Onion Salad

3 to 4 long skinny sweet potatoes (about 1 1/2 pounds)

1 medium sized red onion thinly sliced

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

Microwave or blanch the sweet potatoes for about 5 minutes, they should be soft but slightly undercooked. When they are cool enough to handle, peel and slice them into 1/2 inch slices.

Get your grill pan or grill very hot and finish cooking the potatoes, a well oiled grill helps prevent sticking.

Remove the grilled potato slices to a serving platter lined with greens and grill the onion slices.

Arrange the onion slices over the potato slices and drizzle with the dressing.

For the dressing:

Dissolve the sugar, salt and pepper in the rice wine vinegar, whisk in the oilve oil and fresh tarragon.