For the vinaigrette: Whisk together the vinegar, honey and mustard with a fork. Gradually whisk in the oil. Taste and adjust the seasonings. Add a handful of raspberries. Put in the blender. Puree into a smooth red dressing. Taste and season with salt and pepper. Makes about 1/2 cup/125 ml of dressing.
For the salad: Put the greens in a salad bowl and toss with the vinaigrette. Strew the blossoms over and serve immediately.
Recipe courtesy of Laura Calder