Recipe courtesy of Laura Calder
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Total:
5 min
Prep:
5 min
Yield:
5 to 6 servings
Level:
Easy

Ingredients

Vinaigrette:
Salad:

Directions

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.

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

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Whole Roasted Stuffed Cauliflower

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