Ingredients

• 1/2 a lemon, juiced
• 1 teaspoon Dijon mustard
• Pinch sugar
• 10 blades chives, chopped or snipped
• 1/3 to 1/2 cup extra-virgin olive oil
• Salt and pepper
• 2 hearts romaine lettuce
• 1/2 pint grape tomatoes

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Instructions

1. Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.
2. Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve.