In a small saucepan, add the rosemary, vinegar, and olive oil heat over very low heat to blend and deepen the flavours, about 5 minutes. Remove from the heat and whisk in the mustard until well blended.
In a serving bowl, add the cucumber slices, pour the dressing over the cucumbers, and toss to coat evenly add the black pepper to taste.
Refrigerate until ready to serve.
English cucumbers, also referred to as "burpless" cucumbers, tend to be long and narrow and have a mild taste. Though the English cucumber works best in this recipe, you can use any variety of cucumber.
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 4|
|Calories from Fat: 19 (54%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 87.7mg||3 %|
|Potassium 128.6mg||3 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 3.2g|
|Protein 0.9g||1 %|
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Calories per serving: 35
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