Ingredients

• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1 teaspoon honey
• 1/3 cup extra-virgin olive oil
• 1/2 lb escarole (preferably pale inner leaves), chopped (4 cups)
• 1/4 lb tender young mustard greens, trimmed and finely chopped (2 cups)
• 1/2 lb dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices (2 cups)
• 2 oz baby spinach (2 cups)
• 1 cup watercress sprigs, trimmed
• 1/2 cup chopped fresh dill
• 1/4 cup fresh flat-leaf parsley
• 1/4 cup thinly sliced scallion

Instructions

1. Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.
2. Add salad ingredients to dressing and toss to coat. Season with salt and pepper.