Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Strong brewed tea, such as
-orange pekoe or Earl Grey
3 tb Olive oil, preferably extra
-virgin
2 tb Raspberry-flavored vinegar
2 ts Dijon mustard
1/4 c Snipped chives
Salt freshly ground black
-pepper to taste
1 lb Mesclun
Chive blossoms raspberries
-for garnish

Note: For the salad mix called mesclun, seeds of lettuces, herbs ad
leafy vegetables are combined and sown together in one garden bed.
When the plants are only three to four inches high, they are
harvested. Mesclun is available at fancy greengrocers. Of course,
you can use your own mix of baby lettuces, such as lamb's lettuce,
oak leaf, spinach greens, cress or rocket.

In a small bowl, whishk together tea, oil, vinegar and mustard until
smooth. Stir in chives and season with salt and pepper. Toss mesclun
with the vinaigrette in a large bowl. Scatter chive blossoms and
raspberries over the top and serve.

Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The
Magazine of Food and Health (tm) ISSN 1064-16399

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