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']
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.
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.
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: Chutney can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.
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