Tested and Perfected by Food and Wine  Zucchini Salad with
Almonds and Taleggio    • FAST  Looking to match the earthiness
and tropical fruits in an unoaked Chardonnay from New Zealand,
Marcia Kiesel created this dish of fresh zucchini, balanced by
soft, ripe Taleggio and roasted marcona almonds.    1. 1 large
shallot, thinly sliced, plus 1 teaspoon minced shallot   2. 1/4
cup vegetable oil   3. 1 teaspoon fresh lemon juice   4. Salt
and freshly ground pepper   5. 3 very fresh 4-ounce zucchini,
cut into 2-by-1/3-inch sticks   6. 1 tablespoon chopped parsley
7. 1/2 cup roasted, salted almonds, preferably marcona, coarsely
chopped   8. 3/4 pound Taleggio cheese, at room temperature, cut
into 4 wedges   1. Separate the sliced shallot into rings. In a
small skillet, heat 2 tablespoons of the vegetable oil. Add the
shallot rings in an even layer and cook over moderate heat until
lightly browned, about 5 minutes. With a slotted spoon, transfer
to paper towels to drain.   2. In a medium bowl, combine the
remaining