INGREDIENTS
3
Romaine hearts (1 pound)
2
Avocados
2 tbsp
Chives, fresh
2 tsp
Shallots, fresh
2 tsp
Dijon mustard
1
Sea salt and freshly ground pepper
4 tbsp
Olive oil, extra virgin
2 tbsp
White wine or champagne vinegar
1/4 cup
Walnuts, lightly toasted and coarsely chopped