In a food processor, add yolks, anchovies, garlic and mustard. Mix and when well incorporated, slowly drizzle in oil to emulsify. Add juice, cheese and mix well. Check for seasoning and adjust. Toss dressing with romaine leaves and chicken strips.
PLATING On an oval plate, lay out salad topped with the chicken. Garnish with sesame seeds.
Wine Suggestion: Viognier Vin de Pays Des Comtes Rhodaniens, 1997