Ingredients

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

Instructions

1. Whisk first 4 ingredients in small bowl; season dressing with salt and pepper. Cut cucumber crosswise in half. Using vegetable peeler, cut into long strips to form ribbons. Scatter cucumber, watercress, and apple on 4 plates. Tuck in slices of salmon. Drizzle dressing over.