Zucchini and Asparagus Salad with Pecorino Dressing

Ingredients

• 8 zucchini flowers, stamens removed
• 2 zucchini, thinly sliced lengthways on a mandolin
• 2 bunches asparagus, trimmed, shaved lengthways on a mandolin
• ¾ cup (loosely packed) mint
• To serve: finely grated pecorino
• Pecorino dressing
• Finely grated rind and juice of 1 lemon
• 2 tsp Dijon mustard
• 1 tsp white wine vinegar
• 1 small garlic clove, finely chopped
• 30 gm finely grated pecorino
• 60 ml extra-virgin olive oil (¼ cup)
• 1 tbsp pouring cream