Instructions: Trim the ends off the zucchini and slice into paper-thin rounds on a mandoline, meat slicer or with a 1-mm food processor blade. Be careful. Put the zucchini on a large serving platter. Chop the arugula and sprinkle it over the zucchini. Drizzle with the olive oil and the balsamic vinegar.

Season with salt and pepper. Shave curls of cheese directly over the platter to cover the zucchini and arugula. Serve immediately.

Yield: 4-6 servings, as an appetizer.

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