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Prep
Difficulty
Easy
Time
Estimate
30 mins
Cook up the corn. Make each dressing. Start grilling the portobellos. Wash the purslane, arugula and slice up the apricot. Add the brie to the mushrooms. Cut the kernels off and toss with the lemon dressing & purslane. Assemble the apricot salad.
An easy dressing is tossed with the succulent leaves of purslane and sweet kernels of corn. Also called verdolaga, purslane is a common weed gaining culinary popularity at sustainable farms. If you cannot find purslane, baby spinach or watercress will work well instead.
Filled with a touch of garlic and a few slices of brie cheese, these portobellos quickly become a luxurious vegetarian main dish.
The maple syrup dressing lightly kisses the summer sweetened apricot on top of bitter arugula with toasty almonds. Substitute your favorite greens, nuts, or even add a sprinkle of your favorite cheese.
