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INGREDIENTS
1-2 medium zucchini, ends trimmed and cut into ribbons with a mandolin or a potato peeler
2 cups arugula leaves
4 tomatoes, cut into small wedges or to desired size
1/3 cup crumbled goat cheese
2 tablespoons pine nuts, toasted
Dressing
1 shallot, finely chopped and caramelized in 1 tablespoon olive oil
1 tsp. Dijon mustard
1/4 cup red wine vinegar
2 Tbsp. champagne vinegar
1/2 cup extra-virgin olive oil
1/2 tsp. dried thyme, or 1 teaspoon fresh thyme minced
1/2 tsp. salt (I almost always use Himalayan pink salt these days)
1/2 tsp. freshly ground black pepper
Place all ingredients in a container with a tight-fitting lid. Shake well and refrigerate until ready to use.
DIRECTIONS
Place arugula in a salad bowl and put the zucchini ribbons on top. Arrange tomato wedges around the edges for presentation. Sprinkle pine nuts and goat cheese crumbles over the top. Drizzle dressing over and toss.
Reach the reporter at:
Lamorinda Weekly, Moraga CA