Cucumber Salad with Goat Cheese



2 cucumbers
1 garlic clove, finely minced
1 teaspoon mustard
1 teaspoon honey
1 tablespoon balsamic vinegar
2 tablespoons olive oil
8 ounces fresh goat cheese, crumbled with a fork
2 teaspoons slivered almonds
1 tablespoon fresh dill
Salt and freshly ground pepper

Yield: 4 servings


Rinse the cucumbers, cut in halves and remove seeds. Using a melon spoon, make small balls and reserve in the refrigerator. Mix mustard, honey, vinegar and oil. Mix well. When ready to serve, place the cucumber balls in individual serving bowls and add the goat cheese. Season to taste. Pour dressing over and sprinkle with almonds and dill.