Zucchini carpaccio

Cut the zucchini into transverse slices (round), preferably with a mandolin. Finely chop the mushroom and arugula.

While preparing the dressing, dry the zucchini with kitchen paper. Dressing: mix the EVOO, honey, mustard, lemon juice and if it is too thick, add a spoonful of water and stir until it is all mixed together.

Assembling the carpaccio: place the zucchini in a thin layer, add salt and pepper. Sprinkle the arugula and mushrooms. Add the dressing and finally the grana padano (grated or flaked).