Purslane and pear salad

Ingredients for 2 servings:

• 100 g purslane (purslane, plate herb)
• 2 bulb(s)
• 3 tbsp orange juice
• 1 tsp, heaped mustard
• 4 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp cane sugar
• salt and pepper
• 1 onion(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with exciting dressing

Sort the lettuce, wash, and spin dry. Wash the pears, quarter them, remove the cores, and cut them into thin wedges. For the dressing, combine the orange juice, mustard, balsamic vinegar, salt, pepper, cane sugar, and olive oil and season to taste. Add the finely chopped onion to the dressing.