Warm Purslane and Potato Salad
adapted from Margaret Grade
1 lb. sliced pancetta, cut into pieces about 1/2 inch square
3-4 cipolline onions or shallots, peeled and chopped
2 lbs. baby fingerling or Yukon gold potatoes
4 cups chicken stock
1 tablespoon honey
1/4 cup white wine vinegar
Leaves from 3 sprigs fresh thyme
Salt and Freshly ground black pepper
1 lb. purslane, cleaned
Cook pancetta in a large, heavy skillet over medium heat, stirring occasionally, until crisp, 15-20 minutes. Transfer pancetta with a slotted spoon to paper towels to let drain. Add onions to skillet and cook, stirring often, until soft, about 5 minutes. Set pan aside.
Put potatoes and stock into a large pot and bring to a boil over high heat. Reduce heat to medium and simmer until tender, 10-20 minutes. Drain, reserving 1/2 cup of the stock . Place potatoes aside in a large bowl with the purslane and pancetta. Return reserved stock to pot and boil over high heat until reduced by half, 2-3 minutes.
Return pan with onions and pancetta drippings to stove. Heat over medium heat until hot. Stir in the honey, reduced stock, vinegar, thyme, and salt and pepper to taste. Pour hot dressing over potatoes and purslane, toss quickly and serve.