Violet Salad

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.