Hazelnut-Zucchini Salad

• 1/4 cup hazelnuts
• 3 small zucchini (3/4 pound), very thinly sliced lengthwise on a mandoline
• 1/2 teaspoon grated lemon zest
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• Sea salt
• Pepper
• Mint leaves and shaved Parmigiano-Reggiano cheese, for garnish

1. Preheat the oven to 375.
2. Spread the hazelnuts in a pie plate and toast for 12 minutes, until fragrant; transfer to a clean kitchen towel and let cool slightly, then rub together to remove the skins.
3. Coarsely chop the hazelnuts.
4. Arrange the zucchini strips on a platter and sprinkle with the lemon zest and lemon juice.
5. Drizzle with the oil; season with sea salt and pepper.
6. Scatter the hazelnuts over the zucchini and garnish with mint and Parmigiano-Reggiano cheese.

hazelnuts, zucchini, lemon zest, lemon juice, extravirgin olive oil, salt, pepper, cheese

Taken from www.foodandwine.com/recipes/hazelnut-zucchini-salad (may not work)