Lettuce and Fresh Herb Salad with Pearl Onions

• 1/2 pound pearl onions, root ends trimmed
• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons Champagne vinegar
• Salt and freshly ground pepper
• 3/4 pound assorted tender lettuces, such as oak leaf and Boston, torn into bite-size pieces (12 cups)
• 2 tablespoons minced chives
• 1 tablespoon minced tarragon
• 1 tablespoon minced basil

1. In a saucepan of boiling salted water, cook the onions until just tender, about 4 minutes.
2. Drain and let cool, then peel.
3. In a bowl, mix the oil with the vinegar; season with salt and pepper.
4. In a large salad bowl, toss the lettuces with the onions, chives, tarragon and basil.
5. Add the vinaigrette, toss to coat and serve.

pearl onions, extravirgin olive oil, vinegar, salt, chives, tarragon, basil

Taken from www.foodandwine.com/recipes/lettuce-and-fresh-herb-salad-with-pearl-onions (may not work)