By Chef Alberto Leandri (Barbetta- New York, NY)
Makes 4 servings

3 green zucchini
salt and white pepper to taste
1 clove of garlic
20 basil leaves
4 ounces Robiola cheese (made from cow)
Lemon Dressing
2/3 cup Crisco Pure Canola Oil
3 tablespoons lemon juice
3 tabelspoons orange juice
1 tablespoon granulated sugar
1/2 teaspoon Salt
1/4 teaspoon freshly ground black pepper
Cut the zucchini lengthwise into thin strips and season with salt, pepper and Crisco Pure Canola Oil. Grill on each side for 1 minute and set aside. Finely chop the garlic and the basil leaves. In a bowl, mix the Robiola cheese with the garlic and basil. Add salt and pepper to taste.
Place zucchini slices on a sheet of plastic wrap and spread the Robiola mixture on top. Then roll the plastic wrap up and tie it. Refrigerate for at least one hour. Remove, unroll the plastic, and cut three one-inch slices and place in each dish. Garnish with Mesclun salad and a few slices of julienned tomatoes. Serve with the Lemon Dressing.

For the Lemon Dressing, combine lemon juice, orange juice, sugar, salt and pepper in a jar with a tight-fitting lid. Shake well to dissolve sugar and salt. Add Crisco Oil. Shake well again.