Endive and Asparagus Salad Serves: 6   2 ½ cups asparagus sliced diagonally 2 Baby Endive washed, broken into leaves 2 oranges, peeled and sliced into rings 1 red onion thinly sliced 1/3 cup raspberry vinegar 2 tbsp canola oil 1 tbsp sugar salt and pepper to taste

Blanch asparagus for 1 minute in boiling water, then drain, plunge into cold water and drain again. In a bowl combine asparagus, endive, oranges and onion. Whisk together other ingredients and add to bowl. Toss well and serve.