Mesclun Salad1 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.Go from Mesclun Salad to Arugula Pesto Recipe |