Shaved Summer Vegetable Salad

• 1 tablespoon finely chopped shallot
• 1 1/2 teaspoons dijon mustard
• 1 1/2 teaspoons honey
• 3 tablespoons champagne vinegar
• Kosher salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 zucchini, cut into 2-inch segments
• 1 yellow squash, cut into 2-inch segments
• 4 baby golden beets, peeled
• 3 large white mushrooms
• 1/3 cup chopped fresh chives, chervil and/or tarragon
• Kosher salt and freshly ground pepper

1. Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl.
2. Whisk in the olive oil.
3. Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms.
4. Drizzle with the vinaigrette and toss.
5. Sprinkle with the chives, chervil and tarragon.
6. Season to taste with salt and pepper.
7. Photograph by Con Poulos

shallot, mustard, honey, champagne vinegar, kosher salt, extravirgin olive oil, zucchini, yellow squash, golden beets, white mushrooms, fresh chives, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/shaved-summer-vegetable-salad-recipe.html (may not work)