Ingredients

• 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

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Instructions

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