Purslane and Herb Salad
Purslane, a sour-tasting green, forms the backbone of this refreshing herb salad, but watercress can be used in its place.
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Ingredients
- 4 cups packed purslane
- 4 cups packed arugula
- 2 cups packed cilantro
- 2 cups packed flat-leaf parsley
- 1 cup packed salad sprouts
- <sup>1</sup>⁄<sub>4</sub> cup extra-virgin olive oil
- <sup>1</sup>⁄<sub>4</sub> cup walnut oil
- <sup>2</sup>⁄<sub>3</sub> cup white balsamic vinegar
- 2 tsp. freshly grated horseradish
- 2 tsp. whole grain mustard
- Kosher salt
- freshly ground black pepper
- 6 oz. goat cheese, crumbled
- 1 <sup>1</sup>⁄<sub>2</sub> cups walnuts, roughly chopped
- Edible flowers, to garnish (optional)
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