Zucchini Carpaccio with Toasted Nuts and Balsamic Dressing

Wash and trim the zucchini, then slice ¹/₂ piece Zucchini into paper-thin rounds of about 1 to 2 mm thickness using a mandoline or a very sharp chef's knife.

Roughly chop 15 gr Walnuts and place them into a dry skillet alongside 1 tbsp Pine nuts, toasting over medium heat for 2 to 3 minutes until lightly golden and fragrant, then transfer to a plate to cool.

Arrange the thin zucchini rounds slightly overlapping in concentric circles on shallow serving plates, sprinkle evenly with ¹/₄ tsp Sea Salt, and let sit for 3 minutes to tenderize.

In a small mixing bowl, combine ³/₄ tbsp Balsamic vinegar, ³/₄ tsp Dijon Mustard, ¹/₄ tbsp Honey, and ¹/₄ tsp Sea Salt.

Slowly pour 1 ¹/₄ tbsp Olive oil extra virgin into the balsamic mixture in a thin, steady stream while whisking vigorously until glossy and emulsified.

Drizzle the emulsified balsamic dressing evenly over the arranged zucchini rounds using a spoon.

Scatter the cooled toasted nuts across the zucchini, tear and scatter 3 gr Fresh Basil over top, and finish with a dusting of ¹/₂ tsp Black Pepper - Coarsely Ground before serving.