Purslane Salad With Cherries and Feta

• Produce

  • 16 Cherries, pitted and quartered
  • 1 Garlic clove, small
  • 1 tbsp Mint, fresh

• Condiments

  • 1 tsp Balsamic vinegar
  • 12 Kalamata olives, pitted and coarsely chopped
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 Pepper, freshly ground
  • 1 Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 1 tbsp Sherry vinegar

• Dairy

  • 1 oz Feta

• Other

  • 1 generous bunch Purslane, thick stems cut away (12 ounces, about 4 cups, washed and dried, or 1 bag mâche

Found on cooking.nytimes.com