Summer Squash Carpaccio and Shaved Cheese Salad

Ingredients

• 2 cups lightly baby arugula packed
• 1 teaspoon vietnamese fish sauce 
• 12 large mint leaves fresh coarsely chopped
• 1 small garlic clove minced
• 0.3 tsp kosher salt and pepper 
• 1.5 tablespoons juice of lemon 
• 3 tablespoons olive oil extra-virgin
• 3 tablespoons pinenuts 
• 2 oz aged sheep's-milk cheese 
• 1 pound zucchini green yellow

Equipment

• bowl
• oven
• whisk
• mandoline
• pie form

Directions

1. Heat oven to 35
2. Toast pine nuts in a pie pan until golden, shaking occasionally, 5 to 8 minutes; set aside.
3. Combine lemon juice, garlic, and fish sauce in a large bowl.
4. Whisk in oil.
5. Add salt and pepper to taste.
6. Trim ends from zucchini. With a cheese plane or mandoline, shave zucchini thinly lengthwise.
7. Mix zucchini in bowl with dressing.
8. Let stand 5 minutes to soften.
9. Add arugula and mint. With a cheese plane, shave as much cheese over salad as you like.
10. Add 2 tbsp. pine nuts and toss.
11. Add more salt and pepper to taste, then transfer to a platter.
12. Sprinkle with remaining 1 tbsp. pine nuts and serve immediately.
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).