Dandelion Salad With Mustard Greens Vinaigrette

Dandelion Salad
2 ea Red serrano or anaheim chiles
1/3 lb Sunflower sprouts
20 ea Ears baby corn
12 ea Radishes
2 lb Dandelion greens, washed & stemmed

Mustard Greens Vinaigrette
1 ea Bunch nustard greens, washed & stemmed
1 c Sunflower oil
2 tb Herb-flavored vinegar
1/2 ts Salt
1/4 ts Black pepper

Slice the chiles diagonally, remove seeds and veins, and stick small bunches of sprouts through the pieces. Remove the husks and silk from the corn. Bring a small pot of water to boil and cook the corn in it 1 minute. Drain, rinse in cold water, and cool. (If using canned corn, simply drain and rinse) Wash and slice radishes. To make vinaigrette, place mustard greens in a blender and add the remaining ingredients. Blend until smooth. Toss with salad greens and serve.

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