Shake oil, vinegar, shallot, garlic, mustard, salt and pepper in a jar with a tight lid until combined. Set aside at room temperature.
Wash parsley leaves and spin dry. (Salad may be prepared to this point up to 6 hours ahead. Wrap parsley in damp paper towels and refrigerate in resealable plastic bags.)
To serve, toss parsley and chives with dressing in large bowl until well coated.
Find recipes with ingredients that you have on hand.