Ingredients

The following ingredients have 4 Servings
  • Salad:
  • 2 zucchini, spiralized with smallest noodle blade
  • pinch of sea salt
  • 6 slices of bacon, cooked and chopped
  • 3 oz honey goat cheese
  • 1/4 cup pine nuts, toasted
  • Dressing:
  • 3 tablespoons dijon mustard
  • 2 tablespoons agave nectar
  • 1 teaspoon white wine vinegar

Instruction

  • Place zoodles in a strainer in the sink and sprinkle some sea salt.
  • Let sit for about 15 minutes. This will extract the extra liquid from the zoodles.
  • While the zoodles are sitting, cook your bacon.
  • Place the bacon strips in a pan over medium high heat and flip frequently.
  • Once the bacon is golden brown, transfer to a plate lined with a paper towel.
  • Chop the bacon on a cutting board once it’s cooled.
  • Also, toast your pine nuts.
  • Place the pine nuts in a pan over medium heat. After about three minutes, turn the heat to low.
  • The pine nuts will become fragrant.
  • Shake the pan frequently until the pine nuts are golden brown.
  • After 15 minutes, use a clean dishtowel to gently press the zoodles to absorb the water that’s been brought out.
  • Place your zoodles in a large salad bowl.
  • Put the dressing ingredients in a jar with a lid and shake it up.
  • Pour the dressing on the zoodles and toss.
  • Top your mustard zoodles with crumbled bacon, crumbled goat cheese, and toasted pine nuts.