Makes One ServingSlice summer squash lengthwise into 1/4 inch slices. Heat a skillet over medium high heat and add one tablespoon of olive oil. Place the squash in the hot pan, sprinkle with salt and allow to caramelize; this takes about 2-3 minutes per side. You may need to do this in two batches depending on the size of your squash and your pan.
2 small summer squash. ( I used yellow crookneck and a patty pan )
1 tablespoon olive oil
1-2 cups fresh Arugula
1 tablespoon Feta Cheese
Sea salt (optional)
When you have a nice color on the squash, remove from pan and set aside while you prepare the vinaigrette.
Presentation: Place the Arugula on a salad plate and top with the caramelized squash, drizzle with the vinaigrette, top with Feta Cheese and the reserved chopped Chives.
Warm Chive Vinaigrette
Makes One Serving
2 tablespoons fresh chopped Chives (reserve one for garnish)
2 teaspoons Seasoned Rice Wine Vinegar
2 teaspoons Olive Oil
1 small Garlic Clove, minced (about 1/4 teaspoon)
Pinch of Sea Salt and Black Pepper
In the same skillet you used for cooking the summer squash, whisk the olive oil with the vinegar. Stir in the minced garlic, 1 tablespoon chives and season with sea salt and pepper. Heat just until warm.