Grilled Zucchini Salad

Ingredients

• 2-3 cups market lettuce
• 1 pound assorted summer squash
• 1/2 cup heirloom cherry tomatoes, halved
• 1/3 cup crumbled goat cheese
• Fresh basil
• Fresh mint
• 1 garlic clove, finely minced
• 1/2 shallot, finely minced
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• 1/8 cup balsamic vinegar
• Kosher salt and freshly cracked black pepper to taste

Directions

1. Get either an indoor grill pan or an outdoor grill ready over medium high heat. For the vinaigrette, put the dressing ingredients into a small bowl and whisk until everything comes together. Spoon 1/2 of the vinaigrette over the salad and taste it. If it needs more, add it; if not, keep the extra vinaigrette for another use.
2. Slice the summer squash into 1 inch pieces. Coat the squash with olive oil, then sprinkle it with salt and pepper. Grill the pieces for 3-4 minutes per side, just until they pick up nice grill marks. Take them off the heat, give the grilled zucchini a light brush of the balsamic vinaigrette, and let it wait for you.
3. Arrange the lettuce, grilled squash, cherry tomatoes, and herbs on a platter. Scatter the goat cheese over the top, finish with a drizzle of the balsamic vinaigrette, and serve right away.