Ingredients

The following ingredients have 4 Servings
  • ½ medium shallot (minced)
  • 1 lemon (zested and juiced)
  • 1 teaspoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ cup extra virgin olive oil
  • Kosher salt (to taste)
  • freshly cracked black pepper (to taste)
  • 2 medium zucchinis (ends trimmed)
  • ⅓ cup toasted walnuts
  • ⅓ cup shaved Parmesan cheese
  • Fresh basil (for garnish)

Instruction

  • In a medium bowl, mix shallot, lemon juice, lemon zest, red wine vinegar, Dijon mustard and honey. Slowly stream in oil, whisking continuously until emulsified. Season to taste with salt and pepper.
  • Using a vegetable peeler, shave the zucchini into ribbons, starting from one side, then flipping over and repeating on the other side. When you get the core of the zucchini, you can chop and reserve for another use.
  • In a large bowl, toss zucchini, walnuts, Parmesan and basil with dressing. Serve immediately.