Heat a drizzle of EVOO in a skillet over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel-lined plate.
In a salad bowl, whisk together the garlic, mustard and vinegar and stream in the EVOO to incorporate the dressing. Season with salt and pepper and stir in the chives.
Shred the lettuces and add to the bowl. Halve the cherry tomatoes and add to the bowl along with the bacon. Toss the salad to coat evenly with dressing and serve.