Recipe: Mediterranean Cucumber Salad

MEDITERRANEAN CUCUMBER SALAD

FOR THE VINAIGRETTE:
1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoons honey
1 teaspoons chopped fresh chives
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
Pinch of dried thyme
3 tablespoons canola oil
1 tablespoon olive oil
FOR THE SALAD:
1 large cucumber (about 1 1/4 pounds), peeled and cut into thin diagonal slices
1 carrot, peeled, halved lengthwise and cut into thin diagonal slices
1 green onion (white and green parts), cut into thin diagonal slices
8 Kalamata olives, pitted and halved lengthwise
1 teaspoon capers, drained
1/4 cup (2 ounces) crumbled goat cheese

TO PREPARE THE VINAIGRETTE:
In a small bowl, whisk together the vinegar, lemon juice, honey, chives, salt, pepper and thyme. Gradually whisk in the canola and olive oils in a slow, steady stream until emulsified.

TO PREPARE THE SALAD:
In a large bowl, combine the cucumber, carrot, green onion, olives and capers. Add the vinaigrette and toss to coat evenly. Let stand for 15 minutes to let the flavors meld. Divide among 6 small bowls, top each with an equal amount of goat cheese and serve.

Cook's note: Serve with a Sauvignon Blanc.

Makes 6 servings
Source: Small Plates, Perfect Wines by Lori Lyn Narlock