Zucchini and kiwi salad with acacia flowers

1 Prepare acacia vinegar the day before: macerate the acacia flowers in white balsamic vinegar. Filter the next morning.
2 Wash the zucchini and slice them very thinly with a mandolin.
3 As you go, place them nicely on the serving dish.
4 Peel the kiwis and cut them into small wedges then spread them nicely over the zucchini.
5 Add the acacia flowers, taking care to remove the stems upstream.
6 Season everything with the acacia vinegar and Kalios olive oil.
To finish
Pepper mill turn, a little fleur de sel and you can taste.