Cucumber, Spring Onion and Goat Cheese Salad Le Cinq-Mars

2 English (seedless) cucumbers (about 1 pound each), scrubbed and trimmed3 spring onions (or 6 scallions), trimmed and peeledCreamy Lemon-Chive Dressing2 tablespoons fresh-squeezed lemon juice 1/2 teaspoon fine sea salt1 cup light cream 1/3 cup finely minced fresh chives2 rounds (2 ounces each) goat cheese, such as crottins de Chavignol, halved crosswiseWith a fork score the skin of the cucumbers all along the length of the vegetable. (This will make for a more attractive presentation once cut.) Cut the cucumber lengthwise in half. With a grapefruit spoon, carve out and discard any seeds. Cut each half into 1/2-inch-thick slices. Place in a large bowl.With a mandoline or a very sharp knife, cut the onions crosswise into paper-thin slices. Separate into rings and drop into the bowl.For the dressing: In a small jar, combine the lemon juice and salt; cover and shake to dissolve the salt. Add cream and chives; shake to blend. Makes 1 1/4 cups. Store in the refrigerator for up to one week. Shake to blend before using. Add just enough dressing to lightly coat the cucumbers and onions.Arrange the salad on individual salad plates. Place a disc of fresh goat's milk cheese on top of each salad. Serve.Serves four.Cook's note: I can't imagine eating the delicate goat's milk cheese without a few sips of flinty white Sancerre, one of the finest Sauvignon Blanc in the world.Nutrition values per serving: 266 calories, 20 g fat (13 g saturated), 13 g carbohydrates, 3 g fiber, 11 g protein, 62 mg cholesterol, 466 mg sodium."Vegetable Harvest" by Patricia Wells (2007 Morrow, $34.95)