Shaved Carrot and Squash Salad

From: Chef David Blonsky, Apeiro Kitchen & Bar, Delray Beach, FL. Yield: 4 servings.

Dressing:
3 Tbsp. cabernet vinegar
1 Tbsp. honey
1 Tbsp. Dijon mustard
¼ tsp. ground cardamom
½ cup olive oil
to taste, kosher salt and black pepper

Salad:
4 assorted color baby carrots, shaved thin on a mandoline
2 zucchini, shaved thin on a mandoli

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