Shaved Summer Vegetable Salad

Ingredients

• 4  baby golden beets peeled
• 3 tablespoons champagne vinegar 
• 1.5 teaspoons dijon mustard 
• 0.3 cup chives fresh chopped
• 1.5 teaspoons honey 
• 6 servings kosher salt and pepper freshly ground
• 0.3 cup olive oil extra-virgin
• 1 tablespoon shallots finely chopped
• 3 large mushrooms white
• 1  baby squash yellow cut into 2-inch segents
• 1  zucchini cut into 2-inch segents

Equipment

• bowl
• whisk
• mandoline
• peeler

Directions

1. Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl.
2. Whisk in the olive oil.
3. Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms.
4. Drizzle with the vinaigrette and toss.
5. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper.
6. Photograph by Con Poulos