Use the best greens available at your grocery store or farmers' market for this simple salad. A combination of baby lettuces, such as lamb's lettuce, oak leaf, spinach, watercress and arugula, would be particularly nice.
Whisk together tea, oil, vinegar and mustard in a large bowl until smooth. Stir in chives and season with salt and pepper.
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.