Purslane, a small succulent, often grows wild in fields and gardens and is considered a weed by many farmers, but try eating eat rather than killing it. Its flavor is very tart, similar to sorrel, and it is extremely healthy, full of vitamin E, anti-oxidants and omega 3 fatty acids. I like to include it in baby lettuce mix, as people do in Provence. If you don’t have purslane growing in your garden, Earthtrine Farm sells it at the Farmers Market.

Olive Oil-Lemon Vinaigrette - Yields about 8 ounces
1 crushed clove garlic
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
Pinch of sugar
1 tsp. finely grated lemon zest
A few turns of black pepper
4 tablespoons lemon juice
½ cup extra virgin olive oil
2 teaspoons fresh minced tarragon (optional) 

Process
1. Whisk the mustard and lemon juice together with the garlic, lemon zest, salt, sugar, and pepper.

2. Slowly dribble the oil, whisking as you pour.

3. Add the tarragon and taste. Add more salt and pepper if needed.