½ medium sized onion cut in half and sliced thin
2 T. light vinegar, (apple cider, rice, or white wine)
1 C. hot water
2 large red ripe tomatoes
3 C. chopped young dandelion greens
2 T. fresh basil cut into large pieces

1½ T. balsamic vinegar
¼ tsp. salt
¼ tsp. coarse cracked black pepper
extra virgin olive oil to taste
Optional 1 oz. crumpled Chèvre goat cheese

Thinly slice onion and place in a small bowl. Pour 2 T. light vinegar and 1 C. hot water over onions and marinate while making rest of salad. Whisk together dressing ingredients adding oil at end a little at a time. Rinse and chop dandelion greens. Slice tomatoes and place on greens. Chop dandelion greens, place in basket of a salad spinner, rinse and spin dry. Toss dandelion greens with 2/3 of the dressing. Cut tomatoes in half crosswise and squeeze out juice. Cut into quarters, remove inner pulp and slice. Place on greens. Squeeze dry marinated onions and lay on top of sliced tomatoes and greens. Drizzle the rest of the dressing over tomatoes, onion and top with basil and goat cheese if desired.