"Sunflower Shoot, Baby Purslane and Radish Salad"

"Sunflower Shoot, Baby Purslane and Radish Salad"

Ingredients:

Serves 4

1/2 lb. sunflower shoots, gently washed and spun dry

1/4 lb. baby purslane, gently washed and spun dry

4 baby radishes, washed and thinly sliced

6 grape tomatoes, halved

1/4 c. hazelnut oil (could also use grapeseed, almond or olive oil)

1/2 blood orange, squeezed for juice

2 pinches sea saltfreshly ground black pepper to taste

Steps on How to make"Sunflower Shoot, Baby Purslane and Radish Salad"

1. Wash and dry all vegetables. Spread the greens in a medium bowl. Finely slice the radishes, cut the tomatoes in half and sprinkle over the greens.

2. In a small bowl or measuring cup, mix the hazelnut oil, blood orange, salt and pepper and whisk together into a smooth and emulsified dressing. Drizzle over the salad, toss very gently and serve immediately.