Summer Squash Carpaccio and Shaved Cheese Salad

Directions

1. 1
   Heat oven to 35
2. 2
   Toast pine nuts in a pie pan until golden, shaking occasionally, 5 to 8 minutes; set aside.
3. 3
   Combine lemon juice, garlic, and fish sauce in a large bowl.
4. 4
   Whisk in oil.
5. 5
   Add salt and pepper to taste.
6. 6
   Trim ends from zucchini. With a cheese plane or mandoline, shave zucchini thinly lengthwise.
7. 7
   Mix zucchini in bowl with dressing.
8. 8
   Let stand 5 minutes to soften.
9. 9
   Add arugula and mint. With a cheese plane, shave as much cheese over salad as you like.
10. 10
    Add 2 tbsp. pine nuts and toss.
11. 11
    Add more salt and pepper to taste, then transfer to a platter.
12. 12
    Sprinkle with remaining 1 tbsp. pine nuts and serve immediately.
13. 13
    *Such as Bellwether Farms' San Andreas or Pepato (CA), Black Sheep Creamery's Tin Willow Tomme (WA), or Sally Jackson Cheeses' Sheep Milk Tomme (WA).