1. Combine cucumber and 1/2 teaspoon salt in colander set over bowl and let stand 15 minutes.

2. Whisk oil and vinegar together in large bowl. Add drained cucumber, fennel, apples, onion, and tarragon; toss and let stand at room temperature to blend flavors, 5 minutes.

3. Add romaine and walnuts; toss to combine. Season with salt and pepper. Divide salad among plates; top each with some goat cheese and serve.

Serves 4 as a light entrée and 6 as a side dish