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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 15 min
Prep:: 15 min

Yield:: 6 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

For the vinaigrette:

1 tablespoon finely chopped shallot
1 1/2 teaspoons dijon mustard
1 1/2 teaspoons honey
3 tablespoons champagne vinegar
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil

For the salad:

1 zucchini, cut into 2-inch segments
1 yellow squash, cut into 2-inch segments
4 baby golden beets, peeled
3 large white mushrooms
1/3 cup chopped fresh chives, chervil and/or tarragon
Kosher salt and freshly ground pepper

Directions

Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil.

Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper.

Photograph by Con Poulos

Courtesy of Food Network Magazine

My Private Notes

Name: Shaved Summer Vegetable Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 servings
Ingredients: 1 tablespoon finely chopped shallot; 1 1/2 teaspoons dijon mustard; 1 1/2 teaspoons honey; 3 tablespoons champagne vinegar; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 1 zucchini, cut into 2-inch segments; 1 yellow squash, cut into 2-inch segments; 4 baby golden beets, peeled; 3 large white mushrooms; 1/3 cup chopped fresh chives, chervil and/or tarragon; Kosher salt and freshly ground pepper