Recipe: Shaved Zucchini and Pecorino Cheese Salad

SHAVED ZUCCHINI AND PECORINO CHEESE SALAD

"The March aux Fleurs restaurant in Ross, Calif., shows off summer zucchini with a simple salad served with shaved cheese and Spanish almonds."

FOR THE 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
FOR THE SALAD:
3 zucchini or yellow squash
1 bunch baby arugula
1/2 cup shaved pecorino cheese
1/4 cup Marcona almonds, chopped

TO PREPARE 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.

TO PREPARE THE SALAD:
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 the almonds and serve.

Makes 4 servings
Source: Organic Marin: Recipes from Land to Table by Tim Porter and Farina Wong Kingsley