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Mesclun Salad

['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.

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