Charred Lemon-Shallot Chutney

• 1 large lemon, cut into 1/4" rounds
• 4 medium shallots, cut into 1/2" slices
• 2 tablespoons sugar
• 3/4 cup extra-virgin olive oil, divided
• Fine sea salt and freshly ground black pepper
• 1/3 cup aged balsamic vinegar
• 2 tablespoons chopped fresh chives
• 2 teaspoons Dijon mustard

1. Preheat broiler. Line a rimmed baking sheet with foil. Toss lemon, shallots, sugar, and 1/4 cup oil in a large bowl to coat. Season with salt and pepper. Spread mixture out evenly on prepared sheet; set bowl aside.
2. Broil lemon-shallot mixture until beginning to char in spots, 8-10 minutes. Turn lemon rounds and shallot slices over and broil until almost completely charred, 6 minutes, watching closely (once they begin to char, they can darken very quickly; discard any burnt lemon or shallot). Let cool.
3. Coarsely chop mixture. Place in reserved bowl and stir in vinegar, chives, Dijon mustard, and remaining 1/2 cup oil. Season with salt and pepper. DO AHEAD:

lemon, shallots, sugar, extravirgin olive oil, salt, aged balsamic vinegar, fresh chives, mustard

Taken from www.epicurious.com/recipes/food/views/charred-lemon-shallot-chutney-51141080 (may not work)