Slice the cucumbers as thinly as possible, with a mandolin or food processor if you have one. Add to a bowl with the chives and dill.
3 medium garden or 2 english cucumbers, 10 grams chives, chopped, 10 grams fresh dill, chopped
To make the vinaigrette, add the olive oil, vinegar, maple syrup, mustard, pepper, and salt to a small jar or container and shake or whisk until very well mixed.
60 ml olive oil, extra virgin, 3 tablespoons white wine vinegar OR apple cider vinegar, 1 teaspoon maple syrup, 1 teaspoon dijon mustard, 1/2 teaspoon black pepper, 1/2 teaspoon sea salt
Pour the vinaigrette over the salad, and mix to combine.
Let the salad rest, covered, for half an hour before serving if possible. Best served at room temperature.
Notes
• If you want to make the salad ahead of time, cut the cucumbers into larger pieces and store in the refrigerator for up to one day.