Mesclun with Creamy Lemon Vinaigrette

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8 cups assorted baby greens, such as escarole, radicchio, endive and mache

1 shallot, minced

1 tablespoon Dijon mustard

2 tablespoons white wine vinegar

1 lemon, zested and juiced

Pinch cayenne pepper

1/3 cup extra-virgin olive oil

1/2 cup sour cream

Salt and pepper