Fall Salad of Corn, Cherry Tomatoes, and Oven-Roasted Green Onions

• 3 tablespoons white wine vinegar
• 1 1/2 tablespoons chopped fresh tarragon
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 teaspoons sugar
• 1 cup olive oil
• 6 tablespoons sour cream
• 18 green onions
• 6 cups fresh corn kernels
• 3 cups halved cherry tomatoes

1. Combine first 4 ingredients in processor.
2. With machine running, gradually add 3/4 cup oil.
3. Transfer mixture to medium bowl.
4. Whisk in sour cream.
5. Season dressing to taste with salt and pepper.
6. Preheat oven to 450F.
7. Place onions on rimmed baking sheet.
8. Brush with remaining 1/4 cup oil.
9. Sprinkle with salt and pepper.
10. Roast until beginning to brown, about 10 minutes.
11. Cool.
12. Cut into 1-inch pieces.
13. Transfer to large bowl.
14. Cook corn in large pot of boiling salted water until crisp-tender, about 4 minutes.
15. Drain; add to onions.
16. (Dressing and onion-corn mixture can be made 1 day ahead.
17. Cover separately; chill.)
18. Add tomatoes and dressing to onion-corn mixture and toss.
19. Serve warm or at room temperature.

white wine vinegar, tarragon, mustard, sugar, olive oil, sour cream, green onions, fresh corn kernels, halved cherry tomatoes

Taken from www.epicurious.com/recipes/food/views/fall-salad-of-corn-cherry-tomatoes-and-oven-roasted-green-onions-105667 (may not work)