1 tablespoon white wine vinegar

1 tablespoon lemon juice

1/2 teaspoon Dijon mustard

3 tablespoons extra virgin olive oil

1 tablespoon finely chopped shallot

2 tablespoons finely chopped fresh tarragon leaves (from about 4 large sprigs)

1 large or 2 small heads Butter lettuce (about 8-10 ounces total)

2 radishes, thinly sliced

1 bunch chives (about 12), snipped into inch-long pieces

1/2 cup shaved Parmesan (2 ounces)

Instructions

• Make dressing. In a small bowl or jar, whisk or shake vinegar, lemon juice, and mustard until combined. Season with salt and a generous amount of freshly ground black pepper. Whisk in olive oil until dressing is thick and emulsified. Stir in shallot and tarragon and whisk or shake again to combine. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
• Prepare lettuce leaves. First, cut off and discard the stem ends of the lettuce. Separate the leaves and gently tear the large, outer leaves into a few pieces. Keep the smaller inner leaves whole. Place the leaves in a salad spinner filled with cold water and gently swish leaves to remove any dirt. To crisp up the leaves, add a few ice cubes to the water and let stand about 10 minutes. Then drain and spin dry.
  Toss dressing with lettuce. In a large serving bowl, combine lettuce with dressing and toss gently with wooden salad tongs to coat. Because butter lettuce is delicate, avoid using metal tongs, which might bruise the leaves.

Photo and Recipe Credit:  The Mediterranean Dish