Grilled zucchini salad with lemon-herb vinaigrette, cheese, and pine nuts

Ingredients:

• 2 medium zucchini, cut into thin strips lengthwise
• Canola oil
• 1 tbsp Dijon mustard
• Salt and freshly ground black pepper
• 1 tbsp. freshly squeezed lemon juice
• 1 teaspoon freshly grated lemon zest
• Honey
• 2 tablespoons finely chopped fresh parsley leaves, plus more for garnish
• 1/2 cup extra-virgin olive oil
• A piece of Pecorino Romano cheese, for slicing
• 2 tablespoons toasted pine nuts
• Fresh mint leaves without sprigs

Preparation:

1. Preheat the grill to high. Brush both sides of the zucchini strips with canola oil and season with salt and pepper to taste. Grill for about 1 minute per side (until the strips begin to char and are tender), then transfer to a plate.
2. For the vinaigrette sauceIn a small bowl, combine Dijon mustard, lemon juice, lemon zest, honey to taste, salt and pepper to taste, and parsley. Slowly whisk in the olive oil until emulsified.
   
   Pour the vinaigrette over the zucchini and let marinate for 15 minutes at room temperature. Sprinkle with grated cheese, pine nuts, and mint leaves.