Ingredients:
For the Zucchini:
2 Zucchinis
2 Tbsp Vines & Branches Ultra Coratina Olive Oil
Salt & Pepper for Seasoning
For the Salad:
4 Cups of Arugula
½ Cup of Feta Cheese
¼ Cup of Toasted Hazelnuts
For the Dressing:
¾ Cup of Vines & Branches Herbs De Provence Olive Oil
¼ Cup Vines & Branches Sicilian Lemon White Balsamic
½ Tsp of Dijon Mustard
1 Crushed Garlic Clove
½ Tsp Salt
½ Tsp Pepper
Directions:
Start by cutting off the ends of your zucchini then use a
vegetable peeler to cut the strips, stopping and turning when you see the
seeds. Then brush each side of
the zucchini with olive oil and season with salt & pepper.
Cook the strips
of zucchini either in a stove top grill or barbecu with a tiny bit of olive
oil, they only take a couple of minutes. Let the zucchini strips cool.
Toss arugula with
¾ of the dressing. Once zucchini strips
are cooled, lay them on top, toss in feta cheese
and hazelnuts. Drizzle with the remainder of the dressing.