Squash Ribbon Salad with Goat Cheese and Toasted Pine Nuts

Squash and zucchini are two vegetables that I always have around.  I typically just slice them and roast with a little salt and pepper.  When I saw this recipe, I thought it would be a great way to change things up.  This salad is so good!  I loved the fresh herbs, combined with the goat cheese and roasted pine nuts.

To achieve the thin slice of the squash that the recipe requires, I just used a knife.  However, if you have a mandoline, you would get more uniform "squash ribbons".

Squash Ribbon Salad with Goat Cheese and Toasted Pine Nuts
Source:  adapted from Ezra Pound Cake
Yields:  8 servings

Ingredients
1 1/2 pounds small zucchini
1 1/2 pounds small yellow squash
6 Tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup fresh mint, julienned
1/4 cup fresh basil, julienned
2 Tablespoons fresh chives, minced
6 ounces fresh goat cheese, crumbled
1/4 cup pine nuts, lightly toasted

Directions
Bring a large pot of salted water to a boil. Add zucchini and squash, and cook for 1 1/2 minutes. Drain. Set aside to cool.

When the squash are cool enough to handle, slice them very thin lengthwise, using a mandoline or a sharp knife. Transfer the squash ribbons to a large bowl.

In a small bowl, combine the vinegar, olive oil, salt and pepper.

When the squash has cooled completely, add the vinaigrette and herbs. Toss gently. Crumble the goat cheese over the top, and sprinkle with pine nuts. Serve immediately.