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.