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.
The vinaigrette can be refrigerated for up to 1 day.
One Tablespoon Calories 81 kcal, Total Fat 9.2 gm, Saturated Fat 1.3 gm.