Ingredients

• 1 teaspoon zest, plus 1 lemon, juiced
• 1 small clove garlic, minced or grated
• 2 teaspoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• Pinch freshly grated nutmeg
• 1 large or 2 small heads escarole, cleaned and dried, roughly chopped
• 1 (15-ounce) can cannellini beans, rinsed and drained

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Instructions

1. Combine lemon zest, lemon juice, garlic, mustard, olive oil, salt, pepper and a pinch of nutmeg. Toss with greens and beans and serve.