<http://schema.org/articleBody>
" Recipe courtesy of Chef Eric Ripert SERVINGS 4 INGREDIENTS For the Vinaigrette: 1 \u00BD teaspoons Dijon mustard 3 tablespoons sherry wine vinegar 1 \u00BD teaspoons finely chopped garlic ~ 1 cup blended oil (preferably a 60% canola oil to 40% olive oil blend) Fine sea salt and freshly ground pepper For the Salad: 16 ounces romaine, center crisp leaves only 1 \u00BD tablespoons sliced chives PREPARATION  1. To make the garlic vinaigrette, place the mustard, vinegar, garlic, salt and pepper in a bowl and marinate for 2 hours.  2. After 2 hours, slowly whisk in the blended oil, forming an emulsion. Season with salt and pepper.  3. When ready to serve, place the romaine in a stainless steel bowl, season with sea salt and freshly ground pepper, drizzle with garlic vinaigrette and toss. Place in salad bowl, sprinkle each salad with chives and serve immediately. Back to Chef Ripert&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/best-chefs/a825/garlic-vinaigrette-salad-recipe/>