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