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