1. 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.
  2. 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.
  3. Place zucchini ribbons in a bowl and drizzle with dressing. Toss gently to coat.
  4. Top with shaved Kerrygold Dubliner Cheese, slivered almonds, and chives. Serve immediately.