Bitter Greens Salad with Lemon-Mustard Dressing

Adapted from Mozza restaurant, Los Angeles Time: 5 minutes 1 1/2 teaspoons whole-grain mustard 1 1/2 teaspoons Dijon mustard 3 to 6 tablespoons freshly squeezed lemon juice 1/2 cup extra-virgin olive oil Salt and black pepper 14 ounces mixed frise, radicchio and dandelion greens, washed, dried and torn into pieces. 1. In a small mixing bowl, whisk together the mustards and 3 tablespoons of the lemon juice. 2. While whisking vigorously, drizzle in the olive oil until thickened. Adjust lemon juice to taste, and season with salt and pepper. 3. Place greens in a serving bowl and toss with just enough dressing to lightly coat them. Reserve any remaining dressing for another use. Yield: 10 servings.