Zucchini Fennel Noodles
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
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