Whisk together the vinegar, mustard, and honey with a fork. Gradually whisk in the oil. Taste and adjust the seasonings. Add a handful of raspberries.
Put all the ingredients except the salt and pepper in the blender. Purée into a smooth red dressing. Taste, and season with salt and pepper. Makes about 1/2 cup/125 ml.
Mix the vinaigrette. Put the greens in a salad bowl and toss with the vinaigrette. Strew the blossoms over and serve immediately.