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.
For the dressing:
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.
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