Zucchini Ribbon Salad With Grapefruit Vinaigrette
2 Tbsp Barrel Aged White Balsamic
1 tsp Whole Grain Mustard
Lime Fresco Sea Salt, to taste
Fresh Ground Black Pepper to taste
1 cup Spinach
1 cup Arugula
1 Grapefruit peeled and sectioned
1/2 cup Shelled Pumpkin Seeds toasted
1/2 cup Feta Cheese crumbled
Create the dressing by whisking together the vinegar and mustard. While whisking, slowly drizzle in 3 tablespoons of the olive oil. Season to taste with sea salt and fresh ground black pepper. Set aside.
Using a vegetable peeler or mandolin, cut the zucchini into ribbons. Toss the ribbons with 2 tablespoons olive oil and sea salt.
Grill or sauté the zucchini slices over medium-high until crisp-tender
Transfer the hot zucchini to a large serving platter along with the spinach and arugula. Drizzle the vegetables with enough dressing to taste.
Garnish salad with grapefruit, toasted pumpkin seeds, and feta cheese. Enjoy!