Wash and trim the carrots and zucchini. Using a mandolin or sharp knife, carefully slice carrots and zucchini into thin ribbons.

In a small bowl or jar, combine extra virgin olive oil, lemon juice, vanilla, a few pinches of fleur de sel and several turns of freshly ground black pepper. Whisk or shake to combine.

To plate, place a handful of greens on a small, chilled salad plate. Top with artfully arranged carrot and zucchini ribbons (this is the fun part). Finish with a drizzle of vanilla vinaigrette. Season with additional fleur de sel and pepper if desired.