1/4 c. fresh lemon juice
1 tsp. Dijon-style mustard
1/4 tsp. salt
3/4 to 1 c. olive oil
Sm. bunch fresh chives
4 lg. ripe tomatoes, cored and sliced
1/2 lb. Mozzarella cheese, cut into slices or strips

In small bowl with a wire whisk, mix lemon juice, mustard and salt. Add 3/4 cup olive oil in a thin stream, whisking vigorously until dressing is smooth. Finely cut enough chives to measure 2 tablespoons and stir into the dressing. If the dressing is too tart, add more olive oil. Cut remaining chives into 1/2 inch pieces.

On a large plate, arrange tomatoes and place cheese in center; sprinkle with cut chives and drizzle with some dressing and pass remainder to serve with the salad. Or arrange tomatoes and cheese in a serving dish alternating and drizzle with dressing. Serves 4 to 6 people.