A medley of greens dressed in a flavorful walnut vinaigrette demonstrates how artful a monochromatic scheme can be.
Spread the nuts in a metal pie tin. Bake in a preheated 350°F oven for 5 to 10 minutes, or until lightly browned. Stir once or twice so the nuts brown evenly.
Hold the chives over a bowl. Snip off little sections (about 1/4-inch long) with kitchen scissors.
Place all ingredients in a small glass jar with lid. Secure the lid and shake vigorously until the ingredients thicken and emulsify.