Dandelion Salad with Mustard Greens Vinaigrette

Yields:	6 servings
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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.

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Reviewed by hello_kitty_