Shaved Spring Vegetable Salad Recipe

1. Cut the vegetables into very thin slices using a Japanese mandolin. Pile into a large bowl.

Dressing:

1. In a small bowl, whisk together the lemon juice, zest, olive oil, honey, and salt.

2. Just before serving, add mint and the dressing. Use a vegetable peeler to shave about 20 thin shards of Parmesan into the salad. Toss again. Taste and add more salt and dressing if needed.

3. Transfer to a large plate. Scatter the walnuts over the top. Serve immediately.