- 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.
Makes 4 servings.
Variations: add 1-2 t. truffle oil or chopped truffle to vinaigrette