Grilled Summer Squash Salad with Green Peppercorn Chèvre | culture: the word on cheese

Name: Grilled Summer Squash Salad with Green Peppercorn Chèvre | culture: the word on cheese
Ingredients: 2 tablespoons olive oil; 1 tablespoon fresh lemon juice; Kosher salt (to taste); Freshly ground black pepper (to taste); 4 medium summer squash and zucchini (about 2 pounds, thinly sliced lengthwise into ribbons); ½ small red onion (very thinly sliced (about ½ cup)); ¼ cup pine nuts (toasted); 2 cups wild or baby arugula; 4 ounces green peppercorn chèvre (crumbled)

culturecheesemag.com

Ribbons of grilled zucchini and yellow summer squash, tossed with a simple olive oil dressing, are served with peppery arugula, nuts, and tangy goat cheese.

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Ingredients

2 tablespoons olive oil
1 tablespoon fresh lemon juice
Kosher salt (to taste)
Freshly ground black pepper (to taste)
4 medium summer squash and zucchini (about 2 pounds, thinly sliced lengthwise into ribbons)
½ small red onion (very thinly sliced (about ½ cup))
¼ cup pine nuts (toasted)
2 cups wild or baby arugula
4 ounces green peppercorn chèvre (crumbled)