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Purslane and Herb Salad

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Print Recipe
Cook Time 15 minutes
Servings 8

Ingredients
  

  • 4 cups packed purslane
  • 4 cups packed arugula
  • 2 cups packed cilantro
  • 2 cups packed flat-leaf parsley
  • 1 cup packed salad sprouts
  • 1 ⁄4 cup extra-virgin olive oil
  • 1 ⁄4 cup walnut oil
  • 2 ⁄3 cup white balsamic vinegar
  • 2 tsp. freshly grated horseradish
  • 2 tsp. whole grain mustard
  • Kosher salt and freshly ground black pepper
  • 6 oz. goat cheese crumbled
  • 1 1 ⁄2 cups walnuts roughly chopped
  • Edible flowers to garnish (optional)

Instructions
 

  • In a large bowl, toss the purslane with the arugula, cilantro, parsley, and sprouts.
  • In a small bowl, whisk both oils with the vinegar, horseradish, and mustard until smooth.
  • Pour the dressing over the salad, season with salt and pepper, and toss to combine.
  • Crumble the goat cheese over the salad and sprinkle with walnuts and edible flowers, if using, before serving.
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