Summer Chopped Salad with Creole Mustard Dressing

Ingredients

• 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
  

• 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
  
• ½ 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
  
• ¼ cup crumbled ricotta salata (optional)
  
• Salt and fresh ground black pepper to taste
  
• ¼ cup toasted pine nuts