A quick Friday post for a quick Friday dinner!

These zucchini and squash ribbon salads are so hot right now.  (Hansel… so hot right now).

It’s a super easy and refreshing dish using summer’s best produce and it gets bulked up with some toasted pine nuts and creamy goat cheese, 2 of my favorite things. You can easily throw this together in a few minutes and if you want to be super ambitious, make it the side to a great piece of grilled chicken or a steak. Either way, it’s good (and easy) eats.

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Zucchini Ribbon Salad

Based loosely on the recipe from Emeril Lagasse.

Serves 8

Ingredients

• 2 zucchini
• 2 small yellow squashes
• 6 tablespoons champagne vinegar
• ¼ cup extra virgin olive oil
• salt and pepper to taste
• freshly chopped herbs (I like basil, chives, and mint)
• 6 oz. fresh chevre or soft goat cheese
• ¼ cup pine nuts, lightly toasted

Directions

1.) Using a mandoline, slice the zucchini and squash lengthwise. Bring a large pot of salted water to boil and toss in the squash. Blanch them for 60 seconds and then shock in an ice bath.

2.) Toss the zucchini and squash with the vinegar, olive oil, and herbs. Taste to season. Sprinkle with goat cheese and pine nuts.