Zucchini Salad with Lemon-Herb Vinaigrette

If you are looking for a light salad to pair with a main dish this is a lovely and simple dish. If you have leftover vinaigrette it tastes amazing on salads.

Recipe adapted from Food Network

Ingredients:

1-2 zucchini cut into ribbons or thin strips (I used a veggie spiralizer)

1 tablespoon Dijon mustard

¼ cup freshly squeezed lemon juice

1 tablespoon honey

1 tablespoon fresh basil chopped

¼ cup extra-virgin olive oil

Shaved pecorino Romano cheese

2 tablespoons toasted pine nuts

Fresh mint leaves

Directions:

1. Whisk the mustard, lemon juice, and honey.  Add the olive oil once smooth and continue to whisk.  Add the fresh basil and mix it in.
2. Pour the marinade over the zucchini strips and allow to marinate for 15 minutes at room temperature.
3. To toast pine nuts add pine nuts to a dry skillet.  Cook on high heat for 1-2 minutes stirring often.
4. Sprinkle shaved cheese over salad.  Garnish with fresh mint leaves.