Salad of Summer Squash and Fennel with Arugula and Ricotta Dura Recipe

• 3 each green and yellow zucchini
• 3 fennel bulbs
• 3 shallots, peeled
• 1⁄2 cup each, picked and torn basil, mint and parsley
• 1 bunch arugula, washed and trimmed
• 1 lb. ricotta dura or ricotta salata
• 1⁄2 cup toasted bread crumbs
• Vinaigrette:
• 1⁄2 tsp. Dijon mustard
• 1 Tbsp. chopped shallot
• 1 Tbsp. chopped garlic
• 2 Tbsp. brined green peppercorns (coarsely chopped)
• 1⁄4 cup fresh-squeezed lemon juice
• 2 Tbsp. water
• 1⁄2 cup canola oil
• 1⁄4 cup extra virgin olive oil
• 1 Tbsp. creme fraiche or sour cream to taste, salt

Directions