Dandelion, Purslane, Watercress Salad with Nectarines

Name: Dandelion, Purslane, Watercress Salad with Nectarines
Ingredients: 2 ripe, but firm nectarines; ½ cup water; 1 tablespoon granulated sugar; ¼ cup cider vinegar; 3/4 cup extra-virgin olive oil; ¼ teaspoon smoked paprika; seas salt and freshly cracked black pepper (as needed); 5 ounces fresh dandelion leaves (washed, dried, torn into bite size pieces); 5 ounces purslane (washed, dried, thick stems removed and discarded); 5 ounces watercress (washed, dried, roots and thick stems trimmed and discarded); ½ cup roughly chopped almonds; ¼ cup fresh chive batons (1‑inch lengths)

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Cooking tools:

Mandoline
Paring knife
Chef's knife
Cutting board
Saucepan
Stove
Fine-mesh sieve
Mason jar
Measuring cup
Measuring spoon
Serving bowl

Ingredients

2 ripe, but firm nectarines
½ cup water
1 tablespoon granulated sugar
¼ cup cider vinegar
3/4 cup extra-virgin olive oil
¼ teaspoon smoked paprika
seas salt and freshly cracked black pepper (as needed)
5 ounces fresh dandelion leaves (washed, dried, torn into bite size pieces)
5 ounces purslane (washed, dried, thick stems removed and discarded)
5 ounces watercress (washed, dried, roots and thick stems trimmed and discarded)
½ cup roughly chopped almonds
¼ cup fresh chive batons (1‑inch lengths)