SERVES 4 TO 6
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FOR THE CITRONETTE
3 or 4 limes, 1 zested, all juiced to make 1⁄3 cup (75 ml)
1 tablespoon honey
1⁄4 cup (60 ml) fruity extra-virgin olive oil
1⁄4 cup (60 ml) grapeseed oil Salt and freshly cracked pepper
FOR THE SALAD
4 mini seedless cucumbers, cut into 1⁄2-inch (12-mm) rounds (about 12 ounces/340 g total)
12 ounces (340 g) mini strawberries, trimmed
1 pint (10 to 12 ounces/280 to 340 g) Sun Gold cherry tomatoes, halved
1⁄2 teaspoon finely diced serrano chile 1 small bunch fresh mint, chopped, a
handful reserved for garnish
1 small bunch fresh tarragon, chopped, a handful reserved for garnish
1⁄3 cup (40 g) crumbled soft goat cheese
Flaky sea salt and freshly cracked pepper, for serving