Zucchini Scapece Salad

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1/4 cup(s) extra-virgin olive oil

1 teaspoon(s) honey

Zest and juice of 1 lemon

1 clove(s) garlic, diced

2 tablespoon(s) toasted fennel seeds

Salt and ground black pepper

3/4 cup(s) red-wine vinegar

3 large clove(s) garlic, finely chopped

Kosher salt and ground black pepper

30 fresh mint leaves, finely sliced

Olive oil, for frying

3 to 4 medium zucchini, sliced diagonally into 1/4-inch rounds

6 cup(s) arugula (preferably the smaller spicy variety known as rocket)

1/4 cup(s) ricotta salata

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