Zucchini Carpaccio With Arugula, Walnuts and Parmesan

• 2 large zucchini, spiralized into ribbons
• 7 ounces arugula
• 12 cup shredded parmesan cheese
• 2 tablespoons lemon zest, from two lemons
• 12 cup extra virgin olive oil
• 14 cup lemon juice, from two lemons
• 1 head roasted garlic
• 2 teaspoons Dijon mustard
• 12 tablespoon Agave
• salt
• pepper
• 12 cup walnuts, toasted

1. Toss first four ingredients in a large bowl, trimming spiralized zucchini ribbons to shorter, managable strands, if necessary.
2. Whisk olive oil, lemon juice, mustard, zest, head of roasted garlic and agave in a small bowl to create dressing.
3. Taste dressing and adjust seasons for sweet/savory.
4. Toss with salad (you may not need all of the dressing).
5. Season with salt and pepper to taste.
6. Top with toasted walnuts and extra parmesan.

zucchini, arugula, parmesan cheese, lemon zest, extra virgin olive oil, lemon juice, garlic, mustard, salt, pepper, walnuts

Taken from www.food.com/recipe/zucchini-carpaccio-with-arugula-walnuts-and-parmesan-522284 (may not work)