Zucchini Ribbon Salad

Zucchini Ribbon Salad


For vinaigrette
2 tablespoons white balsamic vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

For salad
3-4 medium zucchini, trimmed
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup pine nuts
2 teaspoons minced chives
1/4 cup toasted pine nuts
1 ounce shaved ricotta salata


For the vinaigrette, in a small bowl, combine the vinegar, mustard, salt and pepper. Whisk in the olive oil until fully combined.

Preheat a gas or charcoal grill on high heat. You can also use a grill pan on the stovetop.

Using a mandolin or vegetable peeler, slice the zucchini into long ribbons. Toss in olive oil, salt and pepper.

Grill the zucchini until it has grill marks, about 1 minute per side. Let the zucchini cool for 5 minutes.

In a large bowl, toss the zucchini with the chives, pine nuts and ricotta salata. Drizzle with the vinaigrette.