3 tablespoons toasted walnut oil 

2 tablespoons red wine vinegar 

1 tablespoon Dijon mustard 

¼ teaspoon red pepper flakes 

½ teaspoon sea salt 

1 generous grind black pepper 

1 large zucchini, ¼-inch dice 

2 tablespoons minced red onion 

¼ cup chopped fresh herbs such as chives, thyme, parsley or mint 

Whisk together the oil, vinegar, mustard, pepper flakes, salt and pepper. Toss with the diced zucchini, red onion and fresh herbs. Refrigerate until a half hour before serving and then allow to come to room temperature. Best served same day.