The name of this is fun to say, right? We just got back from New Orleans where, among other things - we had a fantastic lunch at Cochon (Melissav we finally made it there!). I had a squash salad that I knew right away I was going to have to riff of of ... turns out to be a perfect match for aioli week! 3 notes: <br />1) Mint - I grow spearmint which is milder than peppermint. If you are not sure what kind you have, taste and adjust accordingly. What you want is a nice undertone, not a minty sock in the nose <br />2) Feta - similar to the mint, I got a really nice mild creamy local goat feta. If your is assertive or very salty, you may want to pull back a bit on the amount. <br />3) Prep - unless you have mad knife skills the mandoline is the way to go here. I set Jaws on 1/8" slices and they were just perfect for this salad. - aargersi

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