Asparagus and ruby red grapefruit salad with fresh raspberry vinaigrette

Ingredients

• 1 Tbsp minced fresh onion
• 3 Tbsp raspberry vinaigrette
• 1 tsp Dijon mustard
• 1 tsp sugar
• ½ tsp kosher salt
• freshly ground black pepper to taste
• ½ cup good oil like Canola
• 6 or 8 raspberries

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Preparation

• Purée all ingredients with a hand blender or in a blender. Serve immediately with the asparagus and grapefruit. Keeps for 3-4 days in the refrigerator.