Mediterranean Cucumber Salad

Vinaigrette

1 tablespoon red wine vinegar

1 tablespoon freshly squeezed lemon juice

1 teaspoons honey

1 teaspoons chopped fresh chives

¼ teaspoon kosher salt

½ teaspoon freshly ground white pepper

Pinch of dried thyme

3 tablespoons canola oil

1 tablespoon olive oil

Salad

1 large cucumber (about 1¼ 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

¼ cup (2 ounces) crumbled goat cheese

For 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.

For 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.

Serves six.

Cook's note: Serve with a Sauvignon Blanc.

"Small Plates, Perfect Wines" by Lori Lyn Narlock (2008, Andrews McMeel Publishing, $16.95)