Caramelized Goat Cheese with Zucchini Salad

Wash and mince zucchini into small cubes.  Peel and finely mince garlic, set aside.  Toast pine nuts in small frying pan over medium heat (if not already toasted).

In medium-sized sauté pan, coat bottom generously with extra-virgin olive oil and heat. When heated, add garlic clove and allow to sauté until lightly golden brown. Add zucchini cubes. Adjust to taste with salt. Continue to cook over high heat for 1-2 minutes. Remove from heat. Place zucchini into small bowl, allow to cool.

When cooled, add toasted pine nuts and shredded mint leaves. Adjust to taste with salt and olive oil if necessary.

Slice goat cheese into pieces approximately 40 grams weight per slice. If cheese is particularly fresh and soft, use your hands to shape slices into small rounded balls.

Coat cheese with cane sugar over entire surface. Using crème brulée torch, evenly heat sugar on cheese until sugar is caramelized and lightly golden brown over entire surface.

Place serving of zucchini salad into middle of individual serving dishes. As soon as cane sugar has caramelized, place cheese immediately on top of zucchini salad on each dish. Garnish with a few drops of traditional Balsamic vinegar from Modena, and serve promptly.