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" Recipe courtesy of Clotilde Dusoulier&amp;#039;s Chocolate &amp;amp;amp; Zucchini ZUCCHINI CARPACCIO WITH RASPBERRY VINEGAR Carpaccio de Courgette au Vinaigre de Framboise   Serves 6 as a starter.  3 small zucchini, about 1 1/4 pounds 2 ounces semidry goat cheese (log-shaped or round), crumbled or cut in shavings 2 tablespoons raspberry vinegar (you can substitute another kind of fruit vinegar if you wish) 1/4 cup extra virgin olive oil 1 1/2 tablespoon fresh thyme or 1 teaspoons dried thyme Fleur de sel or kosher salt Freshly ground pepper 1. Trim the zucchini and cut it in paper-thin slices using a sharp knife or a mandoline. Arrange in a circular pattern on individual plates. Start from the outside and work your way in, each slice overlapping the previous one. Sprinkle the cheese over the slices. 2. Whisk together vinegar and olive oil in a small bowl and drizzle over zucchini and cheese. Sprinkle with thyme, salt, and pepper. Cover with plastic wrap and let stand at room temperature for 10 minutes before serving. VARIATIONS: Use balsamic vinegar in place of raspberry vinegar, and shavings of Parmesan or crumbled feta instead of goat cheese. You can also toss the zucchini with the rest of the ingredients in a bowl, and serve it as a salad.  ------------------------------ DEVON MAKES THE CARPACCIO A surprisingly tasty combination, especially if the zucchini comes straight from the garden. I sliced the zucchini into perfectly thin circles using a Benriner, a wonderful, inexpensive mandoline-like gadget that I bought for a ridiculously complicated recipe years ago. It turns out to be great at slicing all kinds of things that want to be thin and round, like lemons or carrots or potatoes for au gratin. As I was eating, I found myself making little sandwiches of goat cheese pressed between two zucchini slices and drizzled with vinaigrette. This could make a nice hors d&amp;#039;oeuvre as well as a wonderful light salad that would make excellent use of all that garden-fresh zucchini available in late summer.  As I mentioned, everything old is new again with Clotilde, including raspberry vinegar. I found a dusty bottle on an equally dusty shelf in my pantry. I must admit, it does make a terrific emulsion with good olive oil, and I&amp;#039;ve been using it a lot lately on all sorts of summer fare. "^^<http://www.w3.org/2001/XMLSchema#string>
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