Purslane Salad With Peaches And Goat’s Cheese Recipe
- #Another great summer salad – can be an antipasto selection or an accompaniment to grilled meat or even to a pasta dish. I like the mellow taste of purslane but do use any mixed greens of choice like mesculine greens or just plain lettuce.# Amount of Ingredients will vary according to the number of servings. For one, I use half a peach, peeled and sliced; 2 big handfulls of purslane, leaves picked, washed and spin dried; a generous crumble of goat’s cheese (Roquefort or Gorgonzola cheese can be substituted); onion rings.
- Place sliced peaches and crumbled cheese on a large plate. Slice red onion into thin slices. Separate into rings. Soak in water for 5-10 minutes.
- Then drain and rinse to take away the raw taste. Pat onion rigs dry between sheets of paper towels.
- Mix together zest of half an orange, some orange or grapefruit juice, a reasonable amount of your best olive oil. Add a few drops of balsamic vinegar and 1 teaspoon powdered sugar. Whisk with a fork.
- Toss purslane (and some fresh mint leaves) with the dressing you have prepared. Throw greens gracefully on top of peaches and cheese.
- Top with onion rings. Grind some black pepper over the salad and sprinkle with toasted and chopped walnuts.