Sharon's Summer Picnic Salad

Sharon’s Summer Picnic Salad
Serves 8

1 pint cherry  tomatoes, halved
½ cup balsamic vinegar
1½ cups olive oil (EVOO)
1½ lb. fingerling or small waxy potatoes
3 cloves garlic, minced
1 medium Spanish onion, thinly sliced
1 cup each pickled beets and red cabbage, from jars, drained separately
1 T each, honey and whole grain mustard
8 oz. mixed greens
2 T fresh basil,  roughly chopped
1T each fresh parsley and  mint, roughly chopped

1. Toss tomatoes, ¼ cup vinegar, 2 T EVOO, salt, and pepper in a bowl and set aside

2. Boil potatoes in salted water until tender, 6–8 minutes. Drain and thinly slice

3. Heat ¼ cup EVOO over medium heat. Add onion; cook until slightly caramelized, 5–7 minutes. Add sliced potatoes, salt, and pepper; saute until potatoes are golden, 10–12 minutes.

4. Purée remaining vinegar with beets, mustard, honey, 3 T water in a blender until smooth. With motor running, drizzle in remaining EVOO and purée until emulsified.

5. Spread mixed greens on a large platter. Arrange tomatoes, potatoes,  cabbage, in alternating rows over greens. Drizzle about ¼ cup dressing over the top and sprinkle with basil, mint, and parsley. Serve additional dressing on the side and serve.