1/4 c. raspberry vinegar
2 tbsp. maple syrup
2/3 c. veg. oil
2 heads Bibb lettuce, torn
1 sm. purple onion, sliced and separated into rings
1 c. (4 oz.) blue cheese, crumbled
1/4 c. pine nuts, toasted (optional)

Combine vinegar and syrup. Gradually add oil, stirring with a wire whisk. Set dressing aside. Combine lettuce and sliced onion and arrange on individual salad plates. Sprinkle with blue cheese and pine nuts. Drizzle with dressing. Yield: 6 servings.