Instructions: Drain beets, reserving 2 tablespoons liquid. Using small heart-shaped cookie cutter or cardboard pattern, cut hearts out of beet slices. Prepare dressing: in small bowl, combine reserved beet liquid, vinegar, and mustard. Whisk in oil in a slow stream; season with pepper and cinnamon. Toss beets with dressing and set aside.

Trim base of lettuce heads, if necessary, so they sit flat; gently spread leaves open like a flower. Carefully wash lettuce in cold water; pat dry with paper towels. On each of the two salad plates, place one lettuce head; arrange beet hearts decoratively among leaves. To serve, drizzle with dressing and sprinkle with chives.

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