Tossed Green Salad

• 2 small heads Boston lettuce
• 2 tablespoons tarragon vinegar
• 1 teaspoon finely minced garlic
• 1 tablespoon Dijon-style mustard
• 6 tablespoons olive oil
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 tablespoon finely chopped chives

1. Pull off and discard any blemished outer leaves of the lettuce.
2. Cut away the core and separate leaves.
3. Rinse and pat or spin dry.
4. Put in a salad bowl.
5. In a small mixing bowl, combine the vinegar, garlic and mustard.
6. Using a wire whisk, beat in the oil.
7. Add salt, pepper and chives.
8. Pour the dressing over the lettuce and toss.

boston lettuce, tarragon vinegar, garlic, mustard, olive oil, salt, freshly ground pepper, chives

Taken from cooking.nytimes.com/recipes/2308 (may not work)