An il Fustino recipe

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Serves: 2

Zucchini Ribbon and Herb Salad


1 teaspoon, lemon zest - grated
3 tablespoons, il Fustino Pear Champagne Vinegar
3 tablespoons, il Fustino Mission EVOO
1/4 teaspoon, honey
1 pound, zucchini
1 cup, parmesan cheese - finely grated
1/2 cup, mint - torn
1/2 cup, basil - torn
1/4 cup, pomegranate seeds
1/4 cup, walnuts - coarsely chopped
salt and pepper - to taste


  1. In a large bowl, whisk together the lemon zest, il Fustino Pear Champagne Vinegar, il Fustino Mission EVOO and honey. Set aside.
  2. Slice thin zucchini ribbons with either a vegetable peeler or a mandoline. Discard cores.
  3. Add the shaved zucchini, pomegranate seeds, mint, basil and grated parmesan to the lemon and oil mixture.
  4. Mix until every zucchini ribbons is coated in sauce.
  5. Serve with more shaved parmesan and walnuts on top.