Mixed Greens with Walnut Vinaigrette

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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