Fresh zucchini ribbons dressed in a dill vinaigrette then topped with crumbled feta cheese and toasted pine nuts.
Course: Salad
Cuisine: American
Servings: 4
Ingredients
3med.zucchinirinsed
3T.olive oil
2T.cider vinegar
1T.fresh dill weedchopped
1tsp.Dijon mustard
1tsp.honey
Salt and freshly ground black pepper
2T.feta cheesecrumbled
2T.toasted pine nutsoptional
Instructions
Using a vegetable peeler or mandolin slicer, cut zucchini lengthwise into thin ribbons.
In a medium bowl, whisk oil, vinegar, dill, mustard, and honey until well blended. Stir in salt and pepper to taste. Add zucchini; toss gently to coat. Let stand for 10 minutes.
Divide zucchini evenly among 4 serving plates. Top each with feta cheese and toasted pine nuts.