Summer Chopped Salad with Creole Mustard Dressing

For the Dressing:

• ¼ cup fresh squeezed lemon juice (or a mixture of lemon and lime)
• 2 tablespoons Creole (or other coarse-ground) mustard
• ½ teaspoon hot sauce such as Tabasco (more to taste)
• 1 teaspoon Worcestershire sauce
• ¼ cup olive oil (more to taste)
• Generous pinch of salt

1. Whisk all ingredients together. Taste and adjust ingredients to taste. (This is a pretty tart dressing. You might want a little more oil.)

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
• ½ cup of purslane leaves
• ½ cup chopped red bell pepper
• 1 cup chopped fresh herbs and lettuces (I used a mix of basil, arugula, radicchio, cilantro and dill.)
• 1-2 scallions, finely chopped into tiny pieces
• ¼ cup crumbled feta cheese (optional)
• Salt and fresh ground black pepper to taste
• ¼ cup toasted pine nuts

1. 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.