Cucumber Salad with Herb Vinaigrette

For the vinaigrette:
Combine ingredients in a bowl and mix well

For the salad:
Thinly slice cucumbers using a mandoline or sharp knife. Add spinach and top with dressing.

For the pickled tomatillos (optional):
Combine water, vinegar, sugar, and salt in a mixing bowl and stir until sugar dissolves. Pack tomatillos in a Mason jar, pour the brine over, then cover and refrigerate. They should be ready in a hour or so, but the longer they rest the better they taste.

Note: For texture variations, slice cucumbers at different angles and shapes. Add smaller Persian cucumbers for additional texture and taste contrast.