Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese

Ingredients

• 2 bunches arugula 
• 2 tablespoons balsamic vinegar 
• 6 servings pepper black freshly ground
• 20  cherry tomatoes 
• 1 tablespoon dijon mustard 
• 3 ounces feta french crumbled
• 2 cloves garlic minced
• 0.5 teaspoon honey 
• 3 ounces kalamata olives pitted chopped
• 0.5 teaspoon lemon zest 
• 4 tablespoons olive oil extra-virgin
• 1 teaspoon paprika smoked sweet spanish
• 1 teaspoon rosemary minced
• 1 pinch big gray salt 
• 2 teaspoons thyme leaves minced
• 4.5 pounds zucchini 

Equipment

• bowl
• baking sheet
• whisk
• mandoline
• broiler

Directions

1. Preheat the broiler.
2. To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt.
3. Whisk in 3 tablespoons olive oil. Season with the zest and pepper.
4. Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached. Discard the centers.
5. In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil.
6. Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture. Broil for 3 minutes until light brown.
7. Coat the cherry tomatoes with the remaining garlic mixture in a bowl.
8. Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.
9. Put the arugula in a serving bowl and top with the zucchini and tomatoes.
10. Drizzle with the dressing.
11. Sprinkle the feta and olives on top and serve.