Carrot and Zucchini Spaghetti Salad Tomato Confit, Walnuts and De Nigris 35% Bronze Eagle Balsamic Vinegar with a Yogurt Sauce

This is a great vegetarian dish that can serve as an appetizer or main course by increasing servings. Use fresh, local ingredients when you can, it will taste the best this way.

• 2 carrots
• 2 zucchinis
• 4 walnuts
• 4 cherry tomatoes
• 1 cup yogurt

1. Spiralize carrots and zucchini.
2. Cut tomatoes in half and add a little salt, sugar (how much), oil (olive?) and seasonings to taste.
3. Yogurt Sauce: Drizzle a little olive oil and salt into yogurt.Top with a drizzle of flavor of De Nigris Balsamic Vinegar

*If you want to make this a vegan dish, replace the yogurt with a mayonnaise without egg.