Instructions: 1) Fine dice shallots, macerate in lemon juice for 45 min. with salt and pepper
2. add canola and virgin oils in a slow stream, whisking constantly, adjust seasoning, set aside
3. meanwhile, finely julienne washed zucchini and set aside 4. roughly chop arugula and toss into mixing bowl 5. toast almonds until golden brown, let cool 6. add all ingredients except tomatoes to mixing bowl and toss with vinaigrette
7. serve on top of sliced and seasoned tomatoes and serve!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.