Instructions:
- Add lemon juice, white wine vinegar, olive oil, mustard, and shallot to a small jar, cover with lid and shake to combine. Season to taste with salt and pepper and set aside.
- Cut the top and bottom ends off of the zucchini and use a vegetable peeler to thinly shave the zucchini into ribbons. Stop peeling when you get to the seedy middles of the zucchini.
- Place zucchini ribbons in a bowl and drizzle with dressing. Toss gently to coat.
- Top with shaved Kerrygold Dubliner Cheese, slivered almonds, and chives. Serve immediately.