Tangy Cucumber and Grape Salad

Assemble these supplies:

• 2 large cucumbers
• 2 to 3 tablespoons salt
• 1/2 pound seedless red or green grapes Small bunch chives or scallions
• 1 cup sour cream or creme fraiche 1 teaspoon dry mustard
• 1 tablespoon Dijon mustard
• 1 teaspoon wasabi or white horseradish 1/4 cup chicken stock
• 2 teaspc ons rose water (optional) Ground nutmeg

Steps in preparation:

1. Halve cucumbers lengthwise and remove seeds with melon baller or teaspoon. Peel cucumbers or score deco­ratively, if desired, and slice into 1/2-inch-thick crescents. Place cucumbers in colander, sprinkle with salt, and toss to coat. Place colander in sink to drain cucumbers.
2. Wash grapes and dry; remove stems and discard. Wash chives, dry with paper towels, and chop enough to mea­sure 2 tablespoons.
3. In small bowl, blend sour cream, dry and Dijon mus­tards, and wasabi. Add stock and rose water, if using, and stir until smooth.
4. Rinse cucumbers under very cold running water. Place them in clean dish towel and gently press out as much liquid as possible; set aside.
5. In serving bowl, combine cucumbers and grapes with sour cream dressing and toss until well coated. Sprinkle with nutmeg and set aside until ready to serve.