Grilled Zucchini Salad recipe | PCC Community Markets

Ingredients

• 1 1/2 pounds zucchini
• 3 tablespoons olive oil, plus extra for drizzling
• Salt and pepper, to taste
• 3 tablespoons sherry vinegar
• 2 teaspoons Dijon mustard
• 1 clove garlic, minced
• Pinch of red pepper flakes
• 2 cups baby arugula
• 1/4 cup basil leaves, torn
• 2 ounces Parmesan or pecorino cheese, thinly sliced
• 2 tablespoons pine nuts, toasted