Summer Squash and Fresh Fennel Salad
Using a mandolin, julienne the zucchini and squash (only as far as you see the seeds are exposed). Cut tops off of fennel bulb and cut into quarters. Shave thinly.
Toss together the zucchini, squash, and fennel. Just before serving, add the olive oil, lemon juice, basil, mint , salt and pepper. Toss just to coat, then add the cherry tomatoes. If plating, save the ricotta salata for garnish as you plate the salad. If serving family style, shave the ricotta salata over the top of the entire salad and serve.
In Your Glass
This salad offers an intriguing balance of bright, distinct flavors with some of the creaminess that the ricotta or feta brings. Annette says she and Doug have enjoyed this on various evenings with a Sancerre (Sauvignon Blanc produced in the Sancerre region of France), a crisp Riesling from the Alsace region of France or a wine closer to home, Red Shoulder Ranch Chardonnay.