1/2 cup almonds, chopped
6-8 small squash
(about 2 lbs, yellow squash, zucchini or assorted heirloom varieties)
4 tbsp olive oil
salt and black pepper to taste
1 tsp balsamic vinegar
1 cup basil leaves
1/2 cup mint leaves
1 small sweet onion, sliced thin
1/2 cup fresh chèvre
- Preheat oven to 350°. Scatter the pecans on a baking sheet and roast for 5 minutes or until nicely browned and toasted. Let them cool before chopping or crushing lightly with the side of a large knife.
- Place a ridged grill pan on high heat and leave it there until it is almost red hot--at least 5 minutes.
- Meanwhile, trim the ends off of squash and cut on an angle into about 3/8-inch-thick slices. Place squash slices in a bowl and toss with half the olive oil, salt and black pepper. Place the slices on the hot grill pan and cook about 2 minutes on each side, turning them over using tongs. You want to get distinct char marks without cooking the squash through. Transfer to a mixing bowl, drizzle balsamic vinegar over and toss to combine. Set aside to cool slightly.
- Once squash has cooled down, add the remaining olive oil, basil, mint, onion and pecans. Mix lightly and taste for seasoning. Place salad on plates, top with a dollop of.