1 1/2 pounds small zucchini
1 1/2 pounds small yellow squash
6 tablespoons white wine vinegar or champagne vinegar
1/2 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh mint
1/4 cup julienned fresh basil
2 tablespoons minced fresh chives
6 ounces fresh goat cheese, crumbled
1/4 cup pine nuts, lightly toasted
Bring a large pot of salted water to a boil. Add zucchini and squash, and cook for 1 1/2 minutes. Drain. Set aside to cool.
When the squash are cool enough to handle, slice them very thin lengthwise, using a mandoline or a sharp knife. Transfer the squash ribbons to a large bowl.
In a small bowl, combine the vinegar, olive oil, salt and pepper.
When the squash has cooled completely, add the vinaigrette and herbs. Toss gently. Crumble the goat cheese over the top, and sprinkle with pine nuts. Serve immediately.
I think "pasta" style shredded zucchini would be a better texture. Couldn't get the strips thin enough.