Summer Squash Salad

Ingredients

• 4 small summer squash mixed green yellow (1 pound total)
• 0.3 cup mint leaves loosely packed
• 3 tablespoons olive oil extra virgin 
• 1 tablespoon juice of lemon fresh
• 0.3 teaspoon sea salt fine
• 4 servings bell pepper to taste
• 1 ounce pinenuts 
• 4 servings asagio cheese for shavings
• 4 servings mint sprigs fresh for garnish

Equipment

• bowl
• frying pan
• whisk
• mandoline
• peeler

Directions

1. the pine nuts:
2. Heat a small skillet on medium high heat.
3. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.
4. Slice the squash into paper-thin slices using a mandoline or other slicer. Set aside in a bowl.
5. Chiffonade the mint: Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers.
6. Add to squash in bowl.
7. Dress the salad:
8. Combine the oil and lemon juice in a small bowl and whisk together.
9. Whisk in the salt and pepper and pour the dressing over the contents of the bowl.
10. Add the pine nuts and toss all together, gently, but thoroughly.
11. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.
12. Transfer salad to serving dish or to four individual salad plates.
13. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.