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1
To make the dressing, in a food processor, puree the cheese, yolk, mustard, lemon zest and juice, garlic, vinegar, Worcestershire, oil, tarragon, chives, and salt. Set aside.
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2
To make the cheese crisps, heat the oven to 375u00b0 F. Line 2 rimmed baking sheets with silicone baking mats or parchment paper. Spoon six mounds of cheese (roughly 1 tablespoon each) onto each pan, spacing them evenly. Pat each mound into an even 3-inch round. Bake until each round is lacy and golden brown and no longer bubbles, 5 to 10 minutes. Remove the pans from the oven. The crisps will firm up as they cool in the pan.
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3
To make the zucchini salad, use a mandolin fitted with the fine teeth, a julienne peeler, or a spiralizer to cut the zucchini lengthwise into long strips roughly the width of matchsticks (alternately, simply slice them as thinly and evenly as you can-even small-diced zucchini are good here). Place in a large bowl and toss with the salt and pepper. Let sit for 5 minutes. Pour half of the dressing over the zucchini and toss to coat. Add more dressing as desired. Let sit for 3 minutes. Note that the longer you let it sit, the thinner the dressing will become as moisture is drawn from the zucchini, so don't let it sit longer.
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4
To serve, divide the salad among 6 plates. Place 2 crisps on each plate, garnish with more chives, and serve immediately.
