For the vinaigrette:
1 1/2 tablespoons of your favorite vinegar
4 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
freshly ground white pepper to taste
For the salad
1/2 medium red onion
2 tablespoons distilled white vinegar
5 oz mizuna, baby arugula or watercress
1 medium cucumber – peeled, seeded and cut in 1/4” cubes
4 oz feta cheese – crumbled
2 tablespoons finely chopped fresh tarragon
To make the vinaigrette – Place the vinegar, oil, salt and pepper in a small bowl. Whisk until well blended and set aside.
Peel the onion then, using a mandoline, cut crosswise in 1/16” slices. Fill a medium bowl with cold water and add the distilled vinegar and onion slices. Stir and let stand for 15 minutes.
To serve – Drain the onion slices on paper towels. Place the greens in a large bowl and toss with half the vinaigrette. Divide the greens onto four plates, shaping them into a mound in the center of each plate. Sprinkle with the cucumber cubes and the crumbled feta. Top with the onion slices. Drizzle with the balance of the vinaigrette. Sprinkle with fresh tarragon and freshly ground white pepper to taste. Serve immediately.