ROASTED ZUCCHINI SALAD WITH LEMON

ROASTED ZUCCHINI SALAD WITH LEMON image

Yield 6-8

Number Of Ingredients 9

1/4 cup pine nuts (about 1 1/2 oz)
1 pound zucchini, cut into 2-by-1/2-inch sticks
1/2 cup olive oil
Salt and freshly ground pepper
1 large shallot, minced
2 TBS. fresh lemon juice
1 tsp. dry mustard
2 bunches of arugula, large stems removed, torn into bite sized pieces
1 medium head of Boston lettuce, torn into bite sized pieces

Steps:

1. Preheat the oven to 350. Spread the pine nuts on a small baking sheet. Toast for about 5 min. until golden. Raise the oven temp to 450. 2. In a lg. bowl, toss zucchini and squash with 2 TBS. of oil and 1/2 tsp. each salt and pepper. Set the zucchini and squash, skin side down, on a nonstick baking sheet. Roast for about 15 mins. until lightly browned. Let cool slightly, then transfer to a large bowl. 3. In a small bowl, whisk the minced shallot with lemon juice, dry mustard and 1/2 tsp. each salt and pepper. Whisk in remaining 6 TBS. olive oil. Pour half of the dressing over zucchini and toss. 4. In a large shallow bowl, toss the greens with the remaining dressing. Make a well in the center and add the zucchini and squash strips. Sprinkle with toasted pine nuts and serve.