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Marinate the shallots: In a bowl, stir the shallots, vinegar, lemon juice, salt, and pepper together. Let sit for 10 minutes to soften the flavor of the shallots. Add remaining ingredients: Whisk the mayonnaise and buttermilk into the vinegar and shallot mixture. Add the cheese, and mash any large chunks against the side of bowl (you still want a few smaller crumbles). Stir in the chives, if using. Store in the refrigerator for up to 5 days.
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