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Zucchini Ribbon Salad
Ploughman’s Platter

Recipe Highlight: Zucchini Ribbon Salad

1 medium Zucchini, shaved into ribbons using peeler
4 Juliet Tomatoes, cut into 1/2 in. rounds
1 Tbsp. Pine Nuts
1/4 c. Torn Fresh Basil
1 oz. Shaved Parmesan
Juice from 1/2 fresh lemon
1 Tbsp. Red Wine Vinegar
Salt/Garlic Pepper to taste

Place Zucchini in bowl with lemon, vinegar, salt, and garlic pepper. Toss to coat zucchini. Plate zucchini ribbons with remaining ingredients.