tbsp whole almonds,coursely crushed
lb summer squash
tbsp olive oil
tbsp fresh lemon juice
minced garlic clove
Trim ends off squash. Using a vegetable peeler, thinly slice lengthwise into strips and transfer to a large bowl. In a small bowl, whisk together oil, lemon juice, garlic and salt to taste. Pour dressing over squash. Add arugula and Pecorino. Season with salt and pepper and garnish with the crushed almonds.