Summer Squash Carpaccio and Shaved Cheese Salad

Ingredients

• 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*

Preparation

1. 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.
2. 2. Trim ends from zucchini. With a cheese plane or mandoline, shave zucchini thinly lengthwise.
3. 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.
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).
5. Note: Nutritional analysis is per serving.