Ingredients
For the salad:
- 4 handfuls winter purslane, miner's lettuce roots and thick stems trimmed, or substitute with lamb's lettuce (Mâche)
- 3 heads Belgium endive, chopped
For the vinaigrette:
- 8 tablespoons walnut oil
- 2 tablespoons good quality red wine vinegar
- 1 teaspoon Dijon mustard
- sea salt and freshly ground pepper, to taste
Instructions
- In a small bowl, whisk together vinegar and mustard. Gradually whisk in the walnut oil until well combined. season with salt and pepper.
- Lightly toss dressing with the delicate greens and serve.