5-7 seedless cucumbers (1 1/2 to 2 pounds)
1/3 cup California Golden Balsamic Vinegar
1/4 red onion, sliced thin
Boston lettuce leaves
3 tbsp. California Extra Virgin Olive Oil
2 tbsp. Stone Ground Mustard
Salt & Fresh Ground Pepper to taste
Cut cucumbers and onions into thin rounds. Toss with 2 tsp salt in a colander and drain for 30 minutes. Squeeze excess liquid from cucumbers. Whisk together golden balsamic vinegar, and stone ground mustard in a large bowl, the stir in cucumbers. To marinate, chill at least 2 hours. Drain cucumbers, reserving marinade, and mound on lettuce. Whisk California extra virgin olive oil into reserved marinade and drizzle over salad.