1. Slice the zucchini into thin coins. Dress the zucchini with lemon, olive oil, and salt.
2. Mix the arugula with lemon, olive oil, and salt.
3. Prepare the vinaigrette: Combine 3 tablespoons of olive oil, 1 tablespoon of honey, 1 tablespoon of apple cider vinegar (or lemon juice), 1 teaspoon of mustard, salt, and pepper.
4. To serve, arrange the zucchini coins, arugula, and sprinkle with Parmesan cheese. Drizzle generously with the prepared vinaigrette, add fresh pepper, and top with crispy capers.
5. This dish can be served as an appetizer, a side dish, or a main course with chicken or meat.
