Romaine Hearts with Lemon Chive Vinaigrette

• 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

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

mustard, sugar, blades chives, extravirgin olive oil, salt, hearts romaine lettuce, grape tomatoes

Taken from www.foodnetwork.com/recipes/rachael-ray/romaine-hearts-with-lemon-chive-vinaigrette-recipe.html (may not work)