Zucchini Carpaccio with Goat Cheese

Pale green ribbons of zucchini curling on the plate, crumbled goat cheese, a few mint leaves: La Magnanerie’s Vert Cévennes Olive Oil, cold extracted to keep its freshness, lends its vegetal notes to a raw summer starter.

Serves 4 · 15 min

1. Shave 2 small zucchini lengthwise into thin ribbons with a vegetable peeler.
2. Arrange them on a plate, season with salt and a squeeze of lemon.
3. Drizzle with Vert Cévennes olive oil.
4. Top with crumbled fresh goat cheese (such as Pélardon), toasted pine nuts and a few mint leaves.

The star of this recipe: Vert Cévennes Olive Oil, by La Magnanerie.