For the vinaigrette
together the vinegar
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.