2 heads endive chopped
4 cups purslane
1 cup radish microgreens
1/2 cup scralet cress
4-5 fresh physalis halved
Hemp hearts for topping (optional)
1/2 cup gangnam tops (optional)
White violet flower (optional)
For the vinaigrette:
1 tbsp extra virgin olive oil
1 tsp dijon mustard
1 tbsp red wine vinegar
A pinch of salt and pepper
1. To prepare endive for salads, first remove the dense, crunchy core: Using a paring knife, halve the endive lengthwise and make two angled cuts along the outside of the core. Pull out and discard the core, and then slice. Place in a large bowl.
2.Wash your purslane, gangam tops and microgreens. Transfer to the bowl.
3. Add vinaigrette ingredients into a small bowl. Whisk well until well combined.
4. Toss with greens and top with hemp hearts and physalis.