Dandelion Salad With Mustard Greens Vinaigrette

Ingredients

2 serrano
3/8 sunflower sprouts
20 ears baby corn
12 radishes
2 dandelion greens
1 bunch nustard greens
1 c sunflower oil
2 tb herb-flavored vinegar
1/2 ts salt
1/4 ts black pepper

Instructions

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.