Ingredients
2 tablespoons fresh Meyer-lemon juice
1 teaspoon Dijon mustard
Pinch of sugar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
12 cups mixed peppery greens, such as watercress, arugula, and frisee, torn into bite-size pieces
Preparation
In a large bowl, whisk together lemon juice, mustard, and sugar. Slowly add oil in a thin stream, whisking constantly; generously season with salt and pepper. Add greens; toss until leaves are evenly coated in dressing. Serve.
