Ingredients
2 tablespoons fresh lemon juice
1 tablespoon coarsely chopped fresh flat-leaf parsley
1/4 teaspoon Dijon mustard
Pinch of sugar
Coarse salt and freshly ground pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 small head frisee, torn into small pieces (about 2 cups)
2 cups baby spinach (about 1 1/2 ounces)
2 radishes, trimmed and very thinly sliced
2 scallions (green parts only), cut on a bias into 1/2-inch-thick pieces
Preparation
Whisk together lemon juice, parsley, mustard, and sugar in a large bowl; season with salt and pepper. Add oil in a slow, steady stream, whisking until emulsified; set aside.
Toss together frisee, spinach, radishes, and scallions on a large platter. Just before serving, drizzle with some of the dressing. Serve remaining dressing on the side.
