Purslane Salad With Cherries and Feta

• 1 generous bunch purslane, thick stems cut away (12 ounces, about 4 cups), washed and dried, or 1 bag mache
• 1 tablespoon chopped fresh mint
• 16 cherries, pitted and quartered
• 12 kalamata olives, pitted and coarsely chopped
• 1 tablespoon sherry vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon balsamic vinegar
• 1 small garlic clove, pureed
• Salt
• 1/4 cup extra virgin olive oil
• Freshly ground pepper
• 1 to 2 ounces feta, crumbled

1. Toss together the purslane, 2 teaspoons of the mint, the cherries and the olives in a salad bowl, or in a large bowl if you prefer to serve this on a platter.
2. Whisk together the vinegars, lemon juice, garlic, salt, olive oil and pepper.
3. Toss with the salad.
4. If desired, transfer to a platter.
5. Sprinkle the feta and remaining mint over the top, and serve.

generous, fresh mint, cherries, olives, sherry vinegar, lemon juice, balsamic vinegar, garlic, salt, extra virgin olive oil, freshly ground pepper, feta

Taken from cooking.nytimes.com/recipes/1014835 (may not work)