by Kaspar Donier of Kasper's Restaurant in Seattle

A very simple dish that captures the garden charm of Walla Walla Sweet Onions. This dish can be used as a condiment, side salad, or even as a sandwich topping. Kaspar likes it served with grilled lamb or roasted chicken.

2 medium Walla Walla Sweet Onions
20 fresh mint leaves, finely chopped
6 tablespoons rice wine vinegar
Salt and pepper to taste

Peel and slice the onions into 1/8 inch slices. Mix with the chopped mint and the vinegar and chill for 30 minutes. Season well with salt and pepper to serve.

Serves: 6