Meanwhile, in a resealable plastic container, we combine the rest of the red wine vinegar with the garlic clove, mustard, some salt and freshly ground black pepper. We stir with a fork and set aside.
While the artichokes are marinating, we also spread the walnuts on a piece of foil and heat in the toaster oven at 350° F for a few minutes. We want the nuts fragrant but not burned. We set these aside as well.
We put the cleaned romaine leaves into a large salad bowl. We whisk the extra virgin olive oil into the red wine vinegar and mustard mixture. We remove the garlic clove.
We toss the salad with the reserved artichoke hearts, dressing, walnuts, and goat cheese. We taste and serve with additional salt and pepper.