•  1 pt cherry tomatoes
• 2-3 very small green and yellow summer squash
• 1 qt green beans
• parsley, chopped
• chevre sabayon

1. Cut the tomatoes in half
2. Shave the squash into paper thin pieces (a mandolin is extremely helpful with this)
3. Blanch the green beans in heavily salted water and then cool
4. Toss the summer squash and green beans in a good glug of olive oil and season with salt and pepper
5. Divide the vegetables between bowls or arrange onto one large platter
6. Make the sabayon and pour over the vegetables
7. Garnish the top with the parsley jazz

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