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

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Credit: Iain Bagwell; Styling: Karen Shinto

Recipe Summary

30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

306 calories; calories from fat 77%; protein 14g; fat 27g; saturated fat 9.4g; carbohydrates 5.9g; fiber 1.8g; sodium 521mg; cholesterol 34mg.