Shaved Summer Squash with Spiced Nuts

Ingredients:

• 1 tbsp champagne vinegar (apple cider vinegar or sherry vinegar also work nicely)

• 3 tbsp canola oil

• 1 tbsp dijon mustard

• 1/4 cup shallot, minced

• kosher salt and freshly cracked black pepper to taste

• 1 tbsp unsalted butter, melted

• 1/2 cup chopped walnuts, toasted (pistachios or hazelnuts also work well)

• 1 tbsp light brown sugar

• 1/2 tsp ancho chili powder (any chili powder you like will work well)

• 2 medium zucchini, washed and patted dry

• 2 medium summer squash, washed and patted dry

• 1/2 cup of feta cheese, crumbled (cotija or ricotta salata also work well)

• handful of fresh mint leaves, rinsed, patted dry, and chopped or torn into rough pieces (basil also works nicely here, or even a combo of both!)

Preparation

Vinaigrette:

Combine the vinegar, oil, mustard, and shallot in a small jar, then put the lid on and shake vigorously. Add kosher salt and freshly cracked black pepper to taste. Can be made up to a week ahead and stored chilled in a sealed jar.

TIP: black pepper and zucchini are really marvelous together, so consider adding more black pepper to the vinaigrette than you might under normal circumstances, to help highlight its spicy flavor profile in the finished dish.

Spiced Nuts:

In a medium bowl, toss together the toasted chopped nuts, the melted butter, the brown sugar, and the ancho chili powder. Season to taste with kosher salt. Can be prepared up to 3 days ahead and stored chilled in a sealed jar.

Bring it All Together:

1. Using a mandoline or a very sharp knife, slice the zucchini and squash into very thin coin shapes (if you want a flat presentation, a la carpaccio), or long ribbons (if you want to drape it in an artful pile like pasta).

2. In a large bowl, gently toss the sliced zucchini and squash with the vinaigrette (be sure to give the vinaigrette jar one last vigorous shake before you pour it over the vegetables).

3. If you have sliced your zucchini and squash into coins, fan them out flat on a serving platter, like a carpaccio. If you have sliced them into ribbons, drape them in a tall pile on a serving platter, like fettucini.

4. Over the top of your slices, sprinkle the crumbled cheese, then the spiced nuts, then the mint, and serve.

TIP: Can be prepared up to step 3, then covered and chilled for up to three hours before adding the toppings and serving. This extra time in the fridge will marinate the vegetables and make them a little softer.