Shaved zucchini salad with Labneh and hazelnuts by fig&salt

cass morris for fig and salt

Serves 4
Prep time 20 minutes

2 zucchinis finely sliced preferably with a mandolin
Handful of fresh basil torn
Handful of watercress torn
1/4 cup toasted hazelnuts
1/3 cup finely grated reggiano cheese
1/2 red onion finely sliced
Salt | Pepper.
1 tub Labneh or fresh mozzarella bowl broken in half.
50ml olive oil
6 tablespoons white balsamic vinegar
2 teaspoons honey
juice of one lemon
Combine dressing ingredients in a small jar and gently shake.  Set aside
Slice zucchinis into ribbons and place into a large bowl.  Gently fold through watercress, fresh basil, toasted hazelnuts, reggiano and red onion with the dressing.
Season to taste, transfer to platter and place labneh or mozzarella on top.