Crisp Romaine Salad with Tangy Vinaigrette Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup apple cider vinegar
• 1 teaspoon lemon zest and 3 tablespoons lemon juice, from 1 to 2 lemons
• 1 tablespoon whole grain mustard
• 1 small shallot, finely diced
• Kosher salt and freshly ground black pepper
• 2 romaine hearts, cut into bite-size pieces
• 1/4 cup chopped fresh chives
• 1/4 cup sliced radishes
• 1/3 cup freshly grated Parmigiano-Reggiano