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1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1/2 teaspoon kosher salt, plus additional for seasoning

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

5 cups mesclun salad greens (about 2 1/2 ounces)

1/4 fennel bulb, thinly sliced

6 ounces sliced smoked turkey breast, cut in thin strips

2 ounces goat cheese, crumbled (about 1/4 cup)

1/4 cup walnuts halves, toasted