Instructions: Tested February 2000. Very, very good. Went well with a salad of greens, shrimp and strawberries(!). Made with green onions instead of chives and onion.

In a blender, finely chop the chives, mint, onion and lemon zest. Add the lemon juice and vinegar and blend until incorporated. With the machine on, add the oil in a thin stream until emulsified. Season with salt and pepper.

MAKE AHEAD: The vinaigrette can be refrigerated for up to 1 day.

Yield: 1/2 cup

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