Arugula with Pecorino Romano and Toasted Walnuts

For the dressing:

Combine 1½ TBS sherry or tarragon vinegar, 1-2 fresh garlic cloves finely chopped and ¼ tsp. salt.

-Whisk together and let stand for 15 minutes.

-Stir in 1 tsp Dijon mustard and 6 TBS of walnut/and or extra-virgin olive oil. 

For the greens: Without undoing the rubber band, gently swish 1-2 bunches of arugula in some cold water, and then shake dry. 

-Beginning from the top of the bunch of arugula, cut ½ inch strips off until you reach the bottom 2 inches and then discard the stems. 

-Gently spin the arugula dry in a salad spinner. 

-Chop up  1 TBS chives or green onions into thin slivers. 

-Put 1 tsp of butter in a small skillet over low heat.

-Add ½ cup walnut halves and toast until golden brown, 2-4 minutes. 

-Coarsely grate ½ cup Pecorino Romano.

To assemble salad: Gently toss the arugula with the chopped chives, enough dressing to coat and a little salt. 

-Heap on individual serving plates and top with a generous sprinkle of cheese and some walnuts.