Big Island Tomato and Maui Onion Salad

• 1 pint yellow tear-drop tomatoes, halved
• 1 pint red tear-drop tomatoes, halved
• 3 large tomatoes, cut into 1-inch pieces
• 1 Maui onion, cut into 3/4-inch pieces
• Maui Onion Dressing, recipe follows
• Salt
• Freshly ground black pepper
• 6 cups mesclun greens

1. In a bowl, combine the tomatoes and Maui onion.
2. Season with salt and pepper and toss to combine.
3. Add the Maui Onion Dressing and toss to combine.
4. Place the greens on a large platter and season with salt.
5. Top with the tomato salad and serve.
6. 1 large Maui onion
7. 2 tablespoons olive oil, plus 1/4 to 1/2 cup
8. Salt
9. Freshly ground black pepper
10. Preheat the oven to 350 degrees F. Place the onion on a large piece of aluminum foil.
11. Drizzle the onion with 2 tablespoons of the olive oil and season with salt and pepper.
12. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour.
13. Remove from the oven and cool.
14. When cool, roughly chop the onion and place in the bowl of a food processor.
15. Process until smooth.
16. With the machine running, slowly add the remaining 1/4 to 1/2 cup olive oil through the feed tube, until the dressing is smooth.
17. Season with salt and pepper.

tomatoes, tomatoes, tomatoes, onion, onion dressing, salt, freshly ground black pepper, mesclun greens

Taken from www.foodnetwork.com/recipes/emeril-lagasse/big-island-tomato-and-maui-onion-salad-recipe2.html (may not work)