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For dressing:
1 tablespoon fresh lemon juice 1/2 teaspoon salt 1 teaspoon honey 1/3 cup extra-virgin olive oil For salad: 1/2 pound (4 cups) escarole (preferably pale inner leaves), chopped 1/4 pound (2 cups) tender young mustard greens, trimmed and finely chopped 1/2 pound (2 cups) dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices 2 ounces (2 cups) baby spinach 1 cup watercress sprigs, trimmed 1/2 cup chopped fresh dill 1/4 cup fresh flat-leaf parsley 1/4 cup thinly sliced scallion To make dressing: Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended. To make salad: Add salad ingredients to dressing and toss to coat. Season with salt and pepper.
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