Farfalle with Lamb Ragu, Ricotta, and Mint

Baby Greens Salad
Combine 2 teaspoons fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper in a large bowl, stirring well with a whisk. Whisk in 1 1/2 tablespoons extra-virgin olive oil. Add 1(5-ounce) package baby greens; toss gently to coat.
Credit: Photo: Randy Mayor; Styling: Cindy Barr