Transfer the cucumber ribbons into a colander and sprinkle with a few generous pinches of salt. Allow to sit for 5 minutes. Carefully, rinse the cucumber in cold water. Gently press on the shaved cucumber to help release any additional liquid. Allow to drain for 5 - 10 minutes. (See How to Prevent Cucumber Salad from Becoming Too Watery text above, for more information.

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment (or a medium mixing bowl with an electric handheld mixer), combine the goat cheese, heavy cream and a pinch of salt. Whip on medium low speed for 1 - 2 minutes until creamy, smooth and spreadable. 

Transfer the whipped goat cheese evenly to 4 chilled salad plates (or 1 chilled serving platter). With the back of a spoon or small offset spatula, spread the cheese into a thick layer in the center of the plates (or platter). 

Then, working one cucumber ribbon at a time, gently blot the ribbon dry on a clean paper or kitchen towel before rolling each cucumber ribbon into a tight spiral. Place cucumber spirals, standing up, in the goat cheese. Arrange pieces of strawberry, in the goat cheese, around each plate, as well. Continue until all cucumber and strawberries have been plated.

Garnish the plate with toasted almond and fresh mint leaves. Serve immediately or keep chilled briefly, before serving. Serve with Strawberry Vinaigrette. Enjoy!

Gather, measure and prepare the ingredients as listed.