Ingredients

• 2 tablespoons raspberry vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1/2 cup/60 ml peanut or grapeseed oil
• Kosher salt and freshly ground black pepper
• Handful fresh raspberries
• 6 large handfuls of mixed greens, including rocket, radicchio, etc...
• 6 nasturtium blossoms (de-earwigged if necessary)

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Instructions

1. 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.
2. For the salad: Put the greens in a salad bowl and toss with the vinaigrette. Strew the blossoms over and serve immediately.