Purslane salad with figs
1 handful of purslane
50 g of smoked cheese
1 slice of avocado
2-3 large figs
Olive oil and salt to taste
Rinse the fresh salad and purslane, drain well and place into a deep bowl. Add the smoked cheese and avocado, diced or cut into half-moons.
Season with salt and olive oil. Garnish with quarters of figs and chopped walnuts.
You could accompany the salad with a sauce, made by stirring well a little olive oil, honey, salt and lemon juice in a sauce-boat, diluted in a little water.