English cucumbers, also referred to as burpless cucumbers, have a mild taste. Although an English cucumber works best in this recipe, you can use any variety.

In a small saucepan, add the rosemary, vinegar and olive oil. Heat over very low heat to blend and intensify the flavors, about 5 minutes. Remove from 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.

• 1 English cucumber with peel (8 to 9 inches in length), washed and thinly sliced
• Cracked black pepper, to taste

For the dressing:

• 1 tablespoon finely chopped fresh rosemary
• 2 tablespoons balsamic vinegar
• 1 1/2 tablespoons olive oil
• 1 tablespoon Dijon mustard