Summer Squash Carpaccio And Shaved Cheese Salad

By Sunset
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Ingredients

3 tablespoons pine nuts

1 1/2 tablespoons lemon juice

1 small garlic clove, minced

1 teaspoon Thai or Vietnamese fish sauce

3 tablespoons extra-virgin olive oil

About 1/4 tsp. each kosher salt and pepper

1 pound small zucchini, preferably both green and yellow, 4 to 5 in. long

2 cups lightly packed baby arugula

12 large fresh mint leaves, coarsely chopped

2 to 3 oz. aged sheep's-milk cheese*

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