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Smoked Salmon And Cucumber Ribbon Salad

3 tablespoons olive oil
3 tablespoons minced shallot
2 tablespoons fresh lemon juice
1 English hothouse cucumber
2 bunches watercress, trimmed
1 small Granny Smith apple, cored, thinly sliced
8 ounces sliced smoked salmon

In a bowl combine the olive oil, shallots, and lemon juice. Whisk together. Season with salt and pepper and set aside. Cut the cucumber crosswise in
half. Using vegetable peeler, cut into long strips to form ribbons. Divide the cucumber, watercress, and apple between 4 plates. Divide the salmon
between the places and drizzle the dressing over the salad and serve. Serves 4. This recipes can be doubled or tripled.