Roast the pine nuts and take them out. Select the raspberries and wash them carefully. Puree a good 100 g of berries, if necessary pass through a sieve, stir in vinegar. Season to taste with salt, pepper and a little sugar.
Embezzle oil vigorously.
Clean and wash salads, shake well dry and pluck them bite-sized. Mix with seeds and rest of berries in a salad bowl. Drizzle the raspberry vinaigrette over it. Garnish with flowers as desired.