Zucchini Carpaccio | Light and refreshing appetizer

Wash the zucchini thoroughly, cut off the stem, and slice it into the thinnest possible slices using a mandoline slicer.

For the dressing, mix all the ingredients together in a small bowl and whisk with a fork until it becomes a smooth, creamy emulsion.

Toast the pine nuts in a dry pan over medium heat until they turn a beautiful golden brown. This only takes a few minutes, so watch them constantly to prevent burning.