Ingredients

• 1 tablespoon plus 1/4 cup extra-virgin olive oil
• 8 slices prosciutto, sliced into 1/2-inch ribbons
• 3 large zucchini, ends trimmed, sliced lengthwise
• 1 large bulb fennel, very finely sliced, plus 2 tablespoons chopped fronds
• Kosher salt and freshly ground black pepper
• 1 teaspoon Dijon mustard
• 1 clove garlic, crushed
• Zest and juice of 1 lemon
• 1/2 cup shaved pecorino
• 2 tablespoons chopped fresh chives, for garnish

Instructions

1. Heat the 1 tablespoon olive oil in a skillet over low heat. Saute the prosciutto, stirring, until crispy, 7 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
2. Place the zucchini and fennel in a colander and sprinkle lightly with salt. Toss to coat evenly. Set aside for 5 minutes to allow the vegetables to soften and become pliable, then transfer to a large bowl.
3. Whisk the 1/4 cup olive oil, fennel fronds, mustard, garlic, lemon zest and juice, and some salt and pepper in a bowl. Dress the vegetables. Serve topped with the pecorino and sprinkled with chives.