Dandelion Salad with Mustard Greens Vinaigrette

• 2 each anaheim chilies
• 20 ears baby corn
• 12 each radishes
• 2 pounds dandelion leaves washed
• 1 each mustard greens
• 1 cup sunflower oil
• 2 tablespoons vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Slice the chiles diagonally, remove seeds and veins, and stick small bunches of sprouts through the pieces.
2. Remove the husks and silk from the corn.
3. Bring a small pot of water to boil and cook the corn in it 1 minute.
4. Drain, rinse in cold water, and cool.
5. To make vinaigrette, place mustard greens in a blender and add the remaining ingredients.
6. Blend until smooth.
7. Toss with salad greens and serve.

anaheim chilies, corn, radishes, dandelion, mustard greens, sunflower oil, vinegar, salt, black pepper

Taken from recipeland.com/recipe/v/dandelion-salad-mustard-greens--43386 (may not work)