In a small bowl, combine the shallots with a pinch of salt, the lemon juice, and the white wine vinegar. Allow this to sit while preparing the remaining ingredients.
With a vegetable peeler, mandoline, or sharp knife, finely shave the zucchini lengthwise into ribbons. Finely shave the fennel, keeping the size as consistent as possible with the zucchini.
In a large bowl, place the zucchini, fennel, parsley, basil, mint, and dill fronds. Toss until well combined.
To the shallot dressing, add the mustard, honey, some pepper, and olive oil and mix until homogeneous. Add the finely chopped dill and mix again.
Add half of the dressing to the salad and toss until everything is evenly coated. Arrange on a serving platter and top with chilies and hazelnuts. Shave the ricotta salata into ribbons overtop, garnish with a squeeze of lemon juice, and serve immediately.
Read More: Chef Cory Vitiello’s recipe for fennel and zucchini salad
