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Mesclun with Lemon Vinaigrette
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon white-wine vinegar
- 2 teaspoons Dijon mustard
- 3 tablespoons olive oil
- coarse salt and ground pepper
- 1 lb. mesclun
Directions:View on PBS Food
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