Instructions: 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.

Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. Theyre served whole, covered with dressing. Halve a few grape tomatoes and place at plates edge for garnish. Drizzle salads liberally with vinaigrette and serve.

This recipe yields 4 servings.

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