Zucchini-Strawberry Carpaccio with Pine Nuts

Ingredients

• 300 g Strawberries
• 1 Zucchini
• 1 EL white wine vinegar
• 4 EL Olive oil
• Salt
• Pepper (freshly ground)
• 1 pinch sugar
• 2 EL pine nuts

Instructions

1. 1.

   Wash, clean, and drain the strawberries.

2. 2.

   Wash the zucchini and trim the ends. Slice the zucchini diagonally into thin rounds on a mandoline.

3. 3.

   Slice or shave the strawberries into thin rounds as well.

4. 4.

   Toast the pine nuts in a dry pan over medium heat until golden.

5. 5.

   Arrange the zucchini and strawberry slices decoratively on plates or a platter.

6. 6.

   Whisk together vinegar, salt, pepper, sugar, and oil; drizzle over the salad. Sprinkle with toasted pine nuts before serving.