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.

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