Dandelion Salad with Mustard Greens Vinaigrette
|Mustard greens vinaigrette|
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.
To make vinaigrette, place mustard greens in a blender and add the remaining ingredients.
Blend until smooth. Toss with salad greens and serve.