Photo: Iain Bagwell; Styling: Karen Shinto
Total Time
30 Mins
Yield
Serves 4

At the farmers' market, look for aged sheep's-milk cheese; bunches of mint; and small, tender yellow and green zucchini.

How to Make It

Step 1

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.

Step 2

Trim ends from zucchini. With a cheese plane or mandoline, shave zucchini thinly lengthwise.

Step 3

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.

Step 4

*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).

Step 5

Note: Nutritional analysis is per serving.

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