Summer Squash Carpaccio with Mint Dressing
Rinse and trim the summer squash. Thinly slice lengthwise. Rinse and dry the mint and dill, then finely chop. Rinse the lemon in hot water and pat dry. Finely grate 1 teaspoon of the zest. Squeeze the juice from the lemon. Whisk together the lemon juice, lemon zest, agave syrup, and both the oils. Season to taste with salt and pepper. Mix in the fresh herbs to taste.
Arrange the summer squash on a plate, drizzle with the dressing, and sprinkle with the pine nuts. Carefully pluck the flower blossoms and shake dry. Spread open, and remove the pistils. Top the carpaccio with the flowers, and serve.