Crisp Romaine Salad with Tangy Vinaigrette

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1/4 cup extra-virgin olive oil

1/4 cup apple cider vinegar 

1 teaspoon lemon zest and 3 tablespoons lemon juice, from 1 to 2 lemons

1 tablespoon whole grain mustard 

1 small shallot, finely diced 

Kosher salt and freshly ground black pepper 

2 romaine hearts, cut into bite-size pieces 

1/4 cup chopped fresh chives 

1/4 cup sliced radishes 

1/3 cup freshly grated Parmigiano-Reggiano