At the farmers' market, look for aged sheep's-milk cheese; bunches of mint; and small, tender yellow and green zucchini.
3 tablespoons pine nuts
1 1/2 tablespoons lemon juice
1 small garlic clove, minced
1 teaspoon Thai or Vietnamese fish sauce
3 tablespoons extra-virgin olive oil
About 1/4 tsp. each kosher salt and pepper
1 pound small zucchini, preferably both green and yellow, 4 to 5 in. long
2 cups lightly packed baby arugula
12 large fresh mint leaves, coarsely chopped
2 to 3 oz. aged sheep's-milk cheese*
How to Make It
Heat oven to 350°. Toast pine nuts in a pie pan until golden, shaking occasionally, 5 to 8 minutes; set aside. Combine lemon juice, garlic, and fish sauce in a large bowl. Whisk in oil. Add salt and pepper to taste.
Trim ends from zucchini. With a cheese plane or mandoline, shave zucchini thinly lengthwise.
Mix zucchini in bowl with dressing. Let stand 5 minutes to soften. Add arugula and mint. With a cheese plane, shave as much cheese over salad as you like. Add 2 tbsp. pine nuts and toss. Add more salt and pepper to taste, then transfer to a platter. Sprinkle with remaining 1 tbsp. pine nuts and serve immediately.
*Such as Bellwether Farms' San Andreas or Pepato (CA), Black Sheep Creamery's Tin Willow Tomme (WA), or Sally Jackson Cheeses' Sheep Milk Tomme (WA).
Note: Nutritional analysis is per serving.
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