Salt to taste
½ tsp Dijon mustard
7 oz . wild blackberries
2 tbsp natural cider vinegar
3/8-cup extra virgin olive oil
1 smoked Périgord duck breast
2 large yellow beets, cooked and peeled
1 1/8 lb purslane (or lamb's lettuce or baby spinach)
1. Combine mustard, salt, 5 blackberries, cider vinegar, and olive oil in a blender and process until smooth. Set aside.
2. Remove the fat from the duck breast and slice the meat thinly. Set aside.
3. Cut the 2 beets into julienne strips and combine with half the vinaigrette.
Arrange the julienne beets in the centers of chilled plates and surround with the smoked duck breast. Combine with purslane with the remaining vinaigrette and arrange it around each plate. Garnish with the remaining blackberries (and flowers from the garden if you whish).