Zucchini Ribbon Salad with Goat Cheese

Mary Ann Laun

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Ingredients

Bring a large pot of salted water to a boil.
Add zucchini and yellow squash and cook for 1 to 2 minutes.
Drain and set aside to cool.
When the squash have cooled enough to handle, slice very thinly using a mandoline, if possible.
(Alternatively, slice as thinly as possible using a sharp knife.) Transfer squash to a mixing bowl.
In a small bowl combine the vinegar, olive oil, salt, and freshly ground black pepper.
When the squash have cooled completely, add the vinaigrette and toss gently to combine.
Add the mint, basil, and chives and toss to thoroughly combine.
Crumble the goat cheese over the top and sprinkle with pine nuts.
Serve immediately.