Green Salad With Nutty Vinaigrette

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1 teaspoon Dijon mustard

2 tablespoons sherry vinegar

3 tablespoons extra-virgin olive oil

2 tablespoons walnut oil

1 tablespoon hazelnut oil

Salt and freshly ground pepper

3/4 pound baby greens such as baby lolla rossa (12 cups)

1 ounce edible flowers such as tatsoi, nasturtiums or marigolds (optional)

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