Belgian Endive Salad With Sweet Onion Confit

Serves 4

Onion Confit
2 tablespoons canola oil
1 sweet red onion, thinly sliced and separated
Salt and freshly ground pepper to taste
3 raspberries (fresh or frozen)
2 tablespoons raspberry vinegar

Dressing
Pinch of chives
Pinch of chopped tarragon
2 tablespoons raspberry vinegar
1 teaspoon Dijon mustard
1 egg yolk
1 raspberry
1/4 cup canola oil
Salt and freshly ground pepper to taste

Salad
2 firm Belgian endives
1/2 teaspoon chopped parsley
1 head oak-leaf lettuce

To prepare the confit: In a sauté pan, heat the oil until rippling. Add the onion and sauté about 1 minute. Season with salt and pepper. Add the raspberries and raspberry vinegar; briefly cook until the onions are tender but still crisp. Set aside off the heat.

To prepare the dressing: Whisk all ingredients through the egg yolk together. Add the raspberry. Continue to whisk and slowly add the oil. Season to taste.

To serve: Trim the base of the endives. Wash and separate the leaves; pat dry with paper towels. Toss with the parsley in the prepared dressing. Arrange the oak-leaf lettuce on chilled plates. Place dressed endive on top. Add scoops of onion confit.