- 6 to 8 cups bite-size pieces of mixed salad greens such as arugula, frisee, watercress, romaine, and red-leaf lettuce, rinsed and spun dry
- Juice 1 large lemon
- 1 tablespoon honey
- 1 teaspoon whole-grain mustard
- 1/3 cup extra virgin olive oil
- Coarse salt and freshly ground black pepper
- Place the salad greens in a medium bowl. Combine the lemon juice, honey, mustard, and olive oil in a jar with a tight-fitting lid. Shake until well combined. Alternatively, place the lemon juice, honey, and mustard in a bowl. Whisk to combine. Add olive oil in a slow, steady stream until dressing is emulsified.
- Drizzle the honey-mustard dressing over the mixed greens. Toss to combine. Taste and adjust for seasoning with salt and pepper.