Grilled Summer Squash Salad

Serves 4

1/2 cup almonds, chopped
6-8 small squash
(about 2 lbs, yellow squash, zucchini or assorted heirloom varieties)
4 tbsp olive oil
salt and black pepper to taste
1 tsp balsamic vinegar
1 cup basil leaves
1/2 cup mint leaves
1 small sweet onion, sliced thin
1/2 cup fresh chèvre

  1. Preheat oven to 350Β°. Scatter the pecans on a baking sheet and roast for 5 minutes or until nicely browned and toasted. Let them cool before chopping or crushing lightly with the side of a large knife.
  2. Place a ridged grill pan on high heat and leave it there until it is almost red hot--at least 5 minutes.
  3. Meanwhile, trim the ends off of squash and cut on an angle into about 3/8-inch-thick slices. Place squash slices in a bowl and toss with half the olive oil, salt and black pepper. Place the slices on the hot grill pan and cook about 2 minutes on each side, turning them over using tongs. You want to get distinct char marks without cooking the squash through. Transfer to a mixing bowl, drizzle balsamic vinegar over and toss to combine. Set aside to cool slightly.
  4. Once squash has cooled down, add the remaining olive oil, basil, mint, onion and pecans. Mix lightly and taste for seasoning. Place salad on plates, top with a dollop of.