Tonight’s installment of “What’s Cooking Hawaii” (7 p.m. Wednesdays, KFVE) spotlights Kapiolani Community College’s 2012 Team Hawaii competition menu for the 2012 American Culinary Federation Western Regional Championship. This vinaigrette dressed the team’s salad.

Onion Dijon Vinaigrette

1/4 cup onion

1/4 cup white vinegar

1 teaspoon Dijon mustard

Kosher salt, to taste

3/4 cup olive oil

In blender, combine onion, vinegar, mustard and salt. Blend until smooth, about 3 minutes.

Add oil, blend additional 10 seconds. Makes 1-1/2 cups.

Nutritional information unavailable.