At the end of summer, when all the recipes you have for squash have been used, but your garden is still producing, what do you do? Here’s a delicious recipe that takes very little time to prepare. This tantalizing salad can be used for a starter or a side dish.
1 pound small yellow summer squash, thinly sliced into rounds
1 small fennel bulb, halved, cored, and thinly sliced lengthwise
2 Tblsp. chopped fresh dill
2 Tblsp. Fused Fennel Olive Oil
2 Tsp. Sicilian Lemon Balsamic vinegar or fresh lemon juice
Kosher salt and freshly ground pepper
3 ounces fresh goat cheese of your choice, crumbled
In a large bowl, combine squash, fennel, dill, olive oil and vinegar and toss to combine. Season with salt and pepper. add goat cheese, gently toss, and serve right away.
makes 4 servings.