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   Ingredients :
15 green onions
3 cups cherry tomatoes, halved
Bread croutons
6 cups fresh corn kernels
3 bacon strips, browned and finely chopped
cup olive oil

3 tablespoons white vinegar
2 tablespoons fresh tarragon (dried can be used if fresh is not available)
1 tablespoon Dijon mustard
2 teaspoons sugar
cup olive oil
6 tablespoons sour cream


Brush olive oil on a baking sheet and place onions. Brush onions with remaining oil and sprinkle with salt and pepper. Roast onions in preheated oven at 400F (200C) until beginning to brown. This process takes 10 minutes approximately.

Remove from oven, cool and cut into 1 inch (2 cm) pieces. Transfer to a large bowl.Cook corn in boiling salted water until crisp tender. Drain and cool. Add to onions. Add tomatoes, bacon, dressing and toss.

Blend or process wine, tarragon, mustard, sugar. Gradually pour olive oil while blending or processing.

Transfer to a small bowl and whisk in sour cream. Season to taste.Sprinkle bread croutons over salad if desired.
        6 8 servings
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