MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Salads
       Yield: 12 servings
     1/4 c  Strong brewed tea, such as
            -orange pekoe or Earl Grey
       3 tb Olive oil, preferably extra
       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