In a large saucepan cook black-eyed peas, covered, in lightly salted boiling water for 40 minutes or until tender. Drain. Rinse with cold water until beans feel cold. Drain well.

Place whole green onions on a platter and arrange salad greens on top. Top with radishes. Spoon peas over radishes. Sprinkle all with coarse salt. Serve with Caramelized Sweet Onion Vinaigrette. Makes 8 side-dish servings.

In a medium to large covered skillet cook 1 large sweet onion, chopped (1 cup), in 1 tablespoon cooking oil over medium-low heat for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium heat for 3 to 5 minutes more or until onions are golden. Remove from heat; set aside to cool. In a small bowl whisk together 1/2 cup salad oil, 1/2 cup cider vinegar, 1 tablespoon honey, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir in onion mixture. Cover and chill up to 1 week. Makes about 1-1/2 cups.