#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.