Slice above salad ingredients as thin as you can with your knife. You can also use a mandoline which cuts quickly and uniformly and are found at most kitchen gadget stores.
For the vinaigrette, mix mustard, salt, and vinegar in a bowl with a whisk for thirty seconds. Continue whisking and slowly drizzle oil into the bowl. Taste the dressing and if it is too acidic or strong for your taste, add 1 more teaspoon of oil.
Toss vegetables and vinaigrette and set aside for five minutes. Grind black pepper on top and serve.
Submitted by: Simon Harris, www.zuppasoups.com

Salad:
2 medium cucumbers peeled
1 large bulb fennel, white part only
option: 1 small red onion cut in half

Vinaigrette:
1 tablespoon white balsamic vinegar
1 teaspoon mustard
pinch of salt
3 tablespoon olive oil
black pepper