• 1-2 medium zucchini ends trimmed and cut into ribbons with a mandoline or a potato peeler
• 2 cups arugula leaves
• 4 to matoes cut into small wedges or to the desired size
• 1/3 cup crumbled goat cheese
• 2 tablespoons pine nuts toasted

Dressing

• 1 shallot finely chopped and caramelized in 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1/4 cup red wine vinegar
• 2 tablespoons champagne vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme minced
• 1/2 teaspoon salt I almost always use Himalayan pink salt these days
• 1/2 teaspoon freshly ground black pepper