Zucchini and Arugula Salad

One of the best salads that I have making recently is this zucchini and arugula salad. It is so yummy and filling and is the perfect balance of flavors. The zucchini is cooked and adds a warm, hearty element to the salad, while balancing out the acidity of the dressing. This would be lovely as a side dish, but can also be made for the perfect light lunch, enjoy!

Ingredients:

- 1 zucchini

- handful arugula

- olive oil

- salt and pepper

- 1 handful pinenuts

- parmesan (or any sharp cheese like pecorino)

- balsamic vinegar

- red chili flakes

Directions:

First, start by pouring in olive oil into the pan to begin to sauté the zucchini. I cut mine into half moon shapes, but feel free to cut them up however you want. Add in a pinch of salt, pepper, and red chili flakes and stir occasionally until they are soft and develop a brown caramelization on the outside. For the dressing, mix together balsamic vinegar, salt, pepper, and olive oil. Normally, the ratio is 1:2 (vinegar: oil), but if you prefer to have a more tangy dressing, add more vinegar. In a pan, without oil, toast up the pine nuts until they are fragrant. Make sure to keep an eye on them to ensure that they don't burn. Toss together the arugula, zucchini, and dressing and top with the pine nuts and shaved cheese. Enjoy!