1TBSP raspberry vinegar
1TBSP minced Shallot
1/2 tsp dijon mustard
fresh ground black pepper
1 1/2 tsp chicken stock, vegetable for vegetarians
1 1/2 tsp virgin olive oil
1/2 lb mixed greens washed
1/4 cup violet blossoms
1/4 cup wild strawberries (optional)

Combine vinegar, shallot, mustard and some pepper in a small bowl. 

Let stand 5 minutes
Whisk in stock then oil. 

Toss greens with dressings, top with violets and strawberries and serve immediately.