Instructions: Score 750 g of cucumbers lengthwise with the tines of a fork or peel them if you prefer. Slice paper thin, put in a colander, sprinkle with salt and let them degorge for half an hour.

Turn out of the colander, rinse and dry with paper towels. In a bowl toss the slices with 50 mL lemon juice, then arrange them on six plates. Dust with white pepper.

Cut about 100 to 120 g firm goat cheese into thin slices and arrange two or three on each plate. Sprinkle 50 mL of hazelnut oil over the six servings.

Makes 6 servings.

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