Sweet potato leaves salad

I am almost ashamed to post this recipe because it's a throw together, from whatever could be found in the garden in season. But there are two things going for this salad, first - the greens in it are alternative, not the regular lettuce greens. The reason for that is that in Florida in the summer there is no lettuce in the garden, but plenty of other non-traditional greens. Second - the salad uses eggs and cheese and therefore is a meal by itself, on the days when I don't want to cook a whole dinner. So, here it is:

1. Gather all ingredients:

In this picture there are horseradish leaves, purslane, sweet potato leaves and amaranth leaves for the green part. Sweet potato leaves and amaranth leaves are lightly blanched in boiling water, maybe for ten seconds, and then drained and cooled. The rest is: lots of tomatoes, peppers, mushrooms, onion, hard boiled eggs and cheese.

2. Chop all vegetables and eggs, shred the cheese and mix everything together:

3. Prepare the dressing. For the dressing I whisk together 4 oz of apple cider vinegar, 1/2 oz of olive oil, heaping tablespoon of prepared mustard and some cayenne and salt to taste.