ONION CONFETTI:

1 oz. oil
1 sweet red onion, sliced
3 raspberries (fresh or frozen)
1 oz. raspberry vinegar
Salt and pepper to taste

DRESSING:

Pinch of chives
Pinch of tarragon
1 oz. raspberry vinegar
1 tsp. Dijon mustard
1 egg yolk
1 raspberry
2 oz. salad oil
Salt and pepper

ASSEMBLY:

1/2 tsp. parsley, chopped
1 head oak leaf lettuce
2 firm Belgian endives

Onion Confetti: In a saute pan, heat the oil until hot. Add onion and saute about 1 minute. Season with salt and pepper. Add the raspberries and the raspberry vinegar. Briefly cook until onions are tender yet still crisp.

Dressing: Whisk together the first four ingredients with the egg yolk. While whisking, add the raspberry and oil. Correct the seasoning.

Assembly: Trim the base of the endives. Wash and separate the leaves. Toss with the parsley in the prepared dressing. Add the onion confetti. Arrange on a bed of oak leaf lettuce and serve.