Asian Salad with Sesame Dressing

• 1/8 cup rice wine vinegar
• 1 shallot clove, quartered
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 teaspoons tahini or peanut butter
• 1 tablespoon sesame seeds
• 1/2 cup sesame oil
• 6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite sized pieces
• 1 cup baby corn from a jar or can
• 1 (8-ounce) can Mandarin orange segments, drained
• 1 red bell pepper, stem and seeds removed and sliced julienne
• 1 (4-ounce) can water chestnuts, rinsed to remove any tinny taste
• 1 cup grape tomatoes, halved

1. Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds.
2. Leaving the blender running add the oil in a slow thin stream.
3. Set aside briefly.
4. Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat.
5. Serve with additional dressing on the side.

rice wine vinegar, shallot, salt, black pepper, tahini, sesame seeds, sesame oil, salt, baby corn, orange segments, red bell pepper, water chestnuts, grape tomatoes

Taken from www.foodnetwork.com/recipes/robert-irvine/asian-salad-with-sesame-dressing-recipe.html (may not work)