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
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.