Instructions: To prepare salad: Pluck leaves of purslane, discarding thick stems. Reserve leaves. Slice red cabbage very thinly and set aside. Cut plums into segments.

Remove petals from sunflower (a pompon sunflower is best). Combine all ingredients in a bowl and toss lightly to blend.

To prepare vinaigrette:
Whisk all ingredients together until thoroughly incorporated. Drizzle over salad and toss to combine.

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