1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 cup/60 ml walnut oil
Salt and freshly ground black pepper
Lemon juice, to taste
Olive oil, to finish
6 large handfuls mixed greens (recommended: butter lettuce, frisee, rocket, radicchio, endive, romaine, mache, etc.)
2 handfuls toasted walnuts, finely chopped
Generous handful barely chopped fresh dill
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