Zucchini and Squash Carpaccio

Zucchini and Squash Carpaccio
Serves 4

This is always the most requested dish of the summer and fall and it’s insanely easy and equally delicious of anything fancy that you might spend hours on.

1 zucchini, thinly sliced (mandolin or by hand)
1 yellow squash, same as above
¼ - ½ cup pine nuts, toasted or not, dealers choice
~ ¼ cup extra virgin olive oil, the higher the quality the better
½ teaspoon salt
1 lemon, halved
1 ball burrata, if desired
Edible flowers or baby greens, if desired

Place pine nuts in the center of a large serving plate and pour olive oil over and the swirl the plate around so the entire bottom is coated with olive oil and the pine nuts are evenly distributed.

Shingle zucchini/squash and sprinkle with salt. Juice both side of the lemon over the vegetables. Rip burrata and dot with flowers.