Sig's Courgette Salad with Dolcelatte

• 4 small courgettes, peeled and sliced either length or widthways, I use a potato peeler for skinning and slicing.
• 1 tbsp raspberry vinegar
• 1 1/2 tsp good olive oil
• 2 good pinch each of dried, tarragon, wild garlic ( or use garlic chives if wild garlic not available) and fresh cracked black pepper
• 1 pinch each of chilli flakes and salt or salt substitute to taste.
• 1 handful each of rocket, baby and red chard salad leafs

1. Peel and slice courgettes thinly
2. Make dressing with olive oil, vinegar, tarragon and wild garlic .
3. Add the salt and chilli flakes
4. Mix courgettes with dressing stand aside for about ten minutes
5. Arrange the salad leafs on a plate and top with the marinated courgettes.
6. Pour over any remaining juices.
7. Cube the Dolcelatte very finely, scatter over the courgettes that have been arranged on top of the salad leafs.

courgettes, raspberry vinegar, olive oil, tarragon, salt, handful

Taken from cookpad.com/us/recipes/345344-sigs-courgette-salad-with-dolcelatte (may not work)