Summer Chopped Salad With Creole Mustard Dressing

• For the Dressing:
• 1/4 cup fresh squeezed lemon juice (or a mixture of lemon and lime)
• 2 tablespoons Creole (or other coarse-ground) mustard
• 1/2 teaspoon hot sauce such as Tabasco (more to taste)
• 1 teaspoon Worcestershire sauce
• 1/4 cup olive oil (more to taste)
• Generous pinch of salt
• For the Salad:
• 3 ears of fresh corn (younger the better) kernels cut off the cob
• 1 heart of romaine, chopped into small pieces
• 1 head of endive, halved and sliced into half-moons
• 1/4 cup purslane leaves or watercress
• 1/2 cup chopped red bell pepper
• 1 cup chopped fresh herbs and lettuces (I used a mix of basil, arugula, radicchio, and mint.)
• 1-2 scallions, finely chopped into tiny pieces
• 1/4 cup crumbled ricotta salata (optional)
• Salt and fresh ground black pepper to taste
• 1/4 cup toasted pine nuts

1. Whisk all ingredients together. Taste and adjust ingredients to taste. (This is a pretty tart dressing. You might want a little more oil.)
2. Toss all the vegetables and cheese (if using) together. Pour dressing over a little at a time. Taste and adjust seasoning, adding salt and pepper as desired.. Sprinkle pine nuts over and serve.

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Taken from food52.com/recipes/13696-summer-chopped-salad-with-creole-mustard-dressing (may not work)