Salad of Mixed Greens
Whisk together tea, oil, vinegar and mustard in a large bowl until smooth. Stir in chives and season with salt and pepper.Advertisement
Add salad greens and toss well to coat. Scatter chive blossoms and raspberries over the top and serve.
Make Ahead Tip: Cover and refrigerate the vinaigrette (Step 1) for up to 1 day.