1/2 medium red onion, thinly sliced
about 1/4 cup good-tasting vinegar
salt and freshly ground black pepper
2 Tablespoons dark mustard
1/2 cup canned chickpeas or kidney beans (optional), rinsed and drained
2 Tablespoons of your favorite fresh herb
2 bags salad greens (about 10 ounces total)
2 to 4 Tablespoons extra-virgin olive oil
In a large salad bowl stir together the onion, 3 Tablespoons vinegar, some salt and pepper and the mustard.
Toss in the beans.
Let stand for about 30 minutes while you set the table, etc.
When ready to serve, add the herb and greens along with 2 Tablespoons of oil.
Toss, taste and adjust seasoning with more oil, vinegar, salt and/or pepper.