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Recipes Shaved Zucchini Salad with Valley Ford Estero Gold, Basil, and Pine Nuts Chef Anne Cornell Makes 6 servings ⅓ cup           extra-virgin olive oil (Deer Gnaw or Alexander Valley) 2 Tbsp           fresh lemon juice 1 tsp             coarse kosher salt ½ tsp            freshly ground black pepper ¼ tsp            dried crushed red pepper 2 pounds       medium zucchini, trimmed ½ cup           coarsely chopped fresh basil ¼ cup           pine nuts, toasted 2 – 3 oz          Valley Ford Estero Gold or Parmesan cheese In a small bowl, make dressing by whisking together oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper. Set dressing aside. Using a vegetable peeler or V-slicer (carefully) along the long side of the zucchini, slice long ribbons about 1/16-inch thick. Place zucchini ribbons in large bowl. Add basil and nuts, then dressing; gently toss to coat. Season to taste with salt and pepper. Using a vegetable peeler, shave strips of Estero Gold cheese over the salad and serve.