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Shaved Zucchini & Pecorino Cheese Salad (from Marché aux Fleurs, Ross, CA)

Another dry sheep's milk cheese such as Manchego may be used.

Vinaigrette

  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 3 zucchini or yellow squash
  • 1 bunch baby arugula
  • 1/2 cup shaved pecorino cheese
  • 1/4 cup Marcona almonds, chopped
 

Method

For the vinaigrette: Whisk the lemon juice and mustard together in a small bowl.  Gradually whisk in the olive oil and the salt and pepper.  Set aside.

Using a mandoline or vegetable peeler,  cut the zucchini into thin lengthwise strips.  Place in a large bowl with the arugula and pecorino.  Lightly toss the vegetables with the dressing and place in a serving bowl or individual plates.  Garnish with almonds and serve.

Serves 4 as a first course

Reprinted with permission from ©Marin Magazine, Organic Marin: Recipes from Land to Table, by Tim Porter and Farina Wong Kingsley, published by Andrews McMeel  click for book review

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