Cucumber and Stracciatella Salad with Jalapeño Vinaigrette

To make the vinaigrette, add the lime zest and juice, jalapeño, extra virgin olive oil, fresh ginger, red wine vinegar, balsamic vinegar, and cumin seeds to a bowl and mix well.

Using a swivel peeler, peel the skin off the cucumber and discard. Peel the cucumber into ribbons on all sides until you reach the seeds, then discard the seeds/core. Finely slice the celery into diagonal pieces.

Add the cucumber ribbons to a serving platter, creating height by standing some ribboned cucumber slices up. Add the finely sliced celery in and around the cucumber ribbons. Spoon over the stracciatella cheese.

Spoon over the jalapeño vinaigrette and scatter micro herbs or lemon verbena leaves on top. Season with salt and freshly ground black pepper to taste and serve.