Summer Squash Salad With Mustard Mint Aioli

• Mustard Mint Aioli
• 1 large egg yolk at room temperature
• 1 tablespoon champagne vinegar
• salt
• 1 cup pecan oil
• 2 teaspoons dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon minced fresh mint
• 1 very small mashed and minced clove of garlic
• Salad Part
• 4 cups sliced summer squash - I combined yellow and zucchini
• 1 cup sliced sweet onion - I used Texas 1015 but vidalia or walla walla or the like would work fine.
• 1/2 cup roughly chopped and toasted pecans
• 1/2 cup crumbled feta
• a small handful of Italian parsley, gently torn
• an even smaller handful - maybe 6-8 leaves - mint, also gently torn
• ground pepper

1. Put the egg yolk and vinegar in a bowl you can comfortably whisk in. Add the garlic and start whisking. When it is blended and a bit frothy add a few drops of the oil. Keep whisking. Be strong. Add a pinch of salt and the lemon.
2. You are still whisking. Once the aioli starts to come together, add the oil in a steady stream and keep whisking. You can do this thing.
3. Once the oil is all added and you have a nice creamy aioli, slowly whisk in the mustard and mint, taste and decide if you want a pinch more salt. This makes a slightly looser, creamy aioli. Stick it in the fridge.
4. Toss the squash and onion together in a large bowl - separate the squash slices as much as possible. Now toss them with half the aioli. You have made extra for another use - handy, right?
5. Put the bowl in the fridge for a half hour so and let everything settle in together.
6. When you are ready to serve, gently toss in the herbs, feta and pecans, and grind in a bit of pepper. Taste a slice of squash and decide if you need more salt.
7. Enjoy summer!

egg yolk, champagne vinegar, salt, pecan oil, mustard, lemon juice, fresh mint, clove of garlic, salad part, zucchini, walla walla, pecans, feta, handful of italian parsley, ground pepper

Taken from food52.com/recipes/12121-summer-squash-salad-with-mustard-mint-aioli (may not work)