Step 1

Put greens in a salad spinner and soak in very cold water for 5 minutes to crisp the greens.  (If your greens are really fresh, they may not need this.)

Step 2

While greens soak, measure 1 cup blueberries, picking them over to remove any soft ones.

Step 3

Zest the lemon and then squeeze the juice to get 1 tsp. zest and 2 T juice; then whisk together the lemon zest, lemon juice, olive oil, mustard, salt, and pepper to make the dressing.

Step 4

Toast the almonds in a dry pan over high heat until they barely start to get some color (only a minute or so.)

Step 5

Spin the greens until they’re very dry or pat dry with paper towels.

Step 6

Put greens into a salad bowl and toss with desired amount of dressing, until the greens are as moist as you prefer.

Step 7

Divide greens between two salad bowls and toss each with half the blueberries and half the almonds.

Step 8

Serve right away.