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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