Warm oven to 350 degrees.

Peel onion and slice it into half moon think slices.

Heat 1 tablespoon of olive oil in a skillet and add the onion. Bake the onion until soft and light brown, don't bake too long, you don't want crisp onion. Allow to cool.

Place pine nuts on a baking sheet and heat in oven until light brown, about 10 minutes. Allow to cool.

Make the dressing: whisk remaining olive oil, vinegar, maple syrup, tarragon, mustard and salt and pepper.

Place salad green, onions and pine nuts in a bowl and mix.

Add dressing and mix again to coat.

Slice blue cheese in very thin slices. Clean raspberries.

Divide salad over 2 plates.

Place blue cheese on salad and add raspberries.

Drizzle raspberry vincotto on blue cheese and serve.