Mesclun Salad

1 tablespoon fresh lemon juice

1/2 teaspoon Dijon mustard

1/4 teaspoon sugar

2 tablespoons olive oil

5 ounces mesclun (8 cups)

Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified. Add greens to dressing and toss to coat. Serve immediately.

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