Zucchini Ribbons With Olives, Mint And Ricotta Salata

• 2 small green zucchini
• 2 small yellow zucchini
• 20 Nicoise olives, pitted and chopped
• 2 green onions (scallions) washed well and thinly sliced on the diagonal
• 1/3 pound ricotta salata, crumbled
• 2 tablespoons fresh mint leaves, torn into pieces
• 1 zest of a small, unsprayed lemon
• 1 teaspoon Dijon mustard
• 1 tablespoon sherry vinegar (or white wine vinegar, or champagne vinegar...)
• 3 tablespoons extra virgin olive oil
• Squeeze or two of lemon juice
• Fine grain sea salt and freshly ground pepper

1. Trim the end of the zucchinis and using a vegetable peeler, shave each one into thin, long strips. Continue to peel each zucchini until you reach the seedy core. Discard the core and place the ribbons of zucchini into a medium bowl.
2. To make the vinaigrette place the Dijon mustard, vinegar and some salt and pepper in a bowl and whisk to combine. Slowly add the olive oil, whisking constantly to form and emulsion. Set aside.
3. Into the bowl with the zucchini ribbons add the olives, green onions, ricotta salata, mint leaves and the lemon zest. Add the vinaigrette and using your hands or some tongs toss to coat. Add a squeeze or two of lemon juice. Check and adjust seasonings.

green zucchini, zucchini, niueoise, green onions, ricotta salata, mint, lemon, mustard, sherry vinegar, extra virgin olive oil, lemon juice, grain sea salt

Taken from food52.com/recipes/14308-zucchini-ribbons-with-olives-mint-and-ricotta-salata (may not work)