Peppery Greens with Meyer Lemon Dressing

Freshly squeezed Meyer lemon juice brightens the mustard vinaigrette in this simple salad and tempers the bite of the watercress, arugula, and frisée.

2 Tbsp. fresh Meyer lemon juice, freshly squeezed
1 tsp. Dijon mustard
1 pinch sugar
3 Tbsp. extra-virgin olive oil
sea salt
black pepper, freshly ground
12 cups mixed peppery greens, such as watercress, arugula, and frisée, torn into bite-size pieces

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.

Makes 8-10 servings.

Cook's Notes: You can prep this salad up to eight hours ahead. Place clean, dry greens in a bowl on top of the dressing, cover, and refrigerate. Remove 20 minutes before serving and toss.