Recipe - Dandelion Salad With Mustard Greens Vinaigret

DANDELION SALAD
2 Red serrano or anaheim
chiles
1/3 pound Sunflower sprouts
20 Ears baby corn
12 Radishes
2 pound Dandelion greens, washed &
stemmed

MUSTARD GREENS VINAIGRETTE
1 Bunch nustard greens, washed
& stemmed
1 cup Sunflower oil
2 tablespoon Herbflavored vinegar
One half teaspoon Salt
One fourth teaspoon 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.