In late summer, squash & zucchini are in abundance. A light, tender, crunchy salad with herbed goat cheese is the perfect use for the tiny, tender yellow guys! Hint: the smaller the squash, the more tender it will be.
Raw, thinly-sliced ribbons of squash add a sweet, delicate crunch in this salad, perked up with crumbles of Purple Haze chèvre. Purple Haze hails from northern California, but calls to mind the countryside of Provence with its light dusting of fennel pollen and lavender. Far from the perfume-y notes that one would expect from such a treatment, the coating gives just a hint of a herbal, woodsy contrast to the lemony brightness of the goat cheese.
Plain, fresh chèvre would make a delicious substitute instead, with a chiffonade of fresh basil to add the herbal note.
♦ 1.5 lbs yellow squash – the smaller, the better ♦ 2/3 cup thinly sliced fennel
♦ 1 shallot, thinly sliced (about 2 tbsp) ♦ 2 tsp white wine vinegar
♦ 2 tbsp extra virgin olive oil ♦ salt & pepper
♦ 2 oz Purple Haze Goat Cheese (1/2 the pkg) ♦ 1/4 cup toasted pine nuts
- Trim the ends off the squash and, using a vegetable peeler or knife, cut the squash lengthwise into very thin strips.
- Place the sliced squash in a large bowl with the sliced shallot, fennel, olive oil, and vinegar, and gently toss to combine. Let stand for 10 minutes.
- Season to taste with salt & pepper. Then add pine nuts and gently toss to combine.
- Transfer to a serving dish and crumble Purple Haze; gently toss to combine. If using fresh chèvre, chiffonade a cupful of basil and toss as well. Serve immediately.