Grilled Vidalia Onion Salad

• 3 tablespoons extra-virgin olive oil, divided
• 8 Vidalia onion bulbs (about 1 pound)
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon whole-grain Dijon mustard
• 1 tablespoon red wine vinegar
• 2 teaspoons chopped flat-leaf parsley
• 2 teaspoons chopped fresh tarragon
• 12 heirloom cherry tomatoes, halved
• 2 hard-cooked eggs, sliced
• 2 tablespoons minced fresh chives

1. Preheat charcoal or gas grill to medium heat.
2. Rub 1 tablespoon olive oil evenly over onions. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill 6 minutes or until well marked and greens are tender, turning occasionally. Cool completely.
3. Combine Dijon mustard and vinegar in a small bowl, stirring with a whisk. Gradually add remaining 2 tablespoons olive oil, stirring with a whisk. Stir in parsley, tarragon, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
4. Arrange 2 onions on each of 4 plates, and top evenly with tomatoes. Drizzle 1 tablespoon vinaigrette over each salad; top evenly with sliced eggs and minced chives.

extravirgin olive oil, onion, kosher salt, freshly ground black pepper, wholegrain, red wine vinegar, flatleaf, tarragon, tomatoes, eggs, fresh chives

Taken from www.myrecipes.com/recipe/grilled-vidalia-onion-salad (may not work)