For the dressing: Combine 1½ TBS sherry or tarragon vinegar, 1 garlic scape or clove of garlic 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 bunch 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.
-Wash a head of butter lettuce and then spin the lettuce and the arugula dry in a salad spinner.
-Chop a third of abunch of chives into thin slivers.
-Put a 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: Toss the greens with the chopped chives, enough dressing to coat.
-Heap the greens on individual serving plates and top with a generous sprinkle of cheese and some walnuts.