Salad with Spinach, Zucchini and Carrot Strips
Peel carrot. Rinse summer squash and trim. Rinse bell pepper, cut in half and remove seeds and ribs. Trim mushrooms. Slice carrots, summer squash, bell peppers and mushrooms on a mandolin into thin strips or slices. Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon. Mix lemon juice in a bowl with mustard, sugar and olive oil to create the dressing. Mix the dressing with prepared vegetables and lemon zest and let stand for about 30 minutes. In the meantime, rinse baby spinach, trim and spin dry and season with salt and pepper. To serve, arrange spinach in bowls, cover with marinated vegetables and garnish with shavings of Parmesan cheese.