Cervelle de Canut Cheese Dip – Anthony Femia – Dani Valent

Ingredients

• 250 grams quark, fromage frais or fromage blanc
• 100 grams crème fraîche
• 40 grams extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 garlic clove, finely chopped (see Tips)
• 1 eschallot, finely diced
• 1 tablespoon tarragon leaves, finely chopped
• 3 tablespoons chives, finely chopped
• finely grated lemon zest