Beans and Greens Salad

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