Really I'm too early on this salad.  These herbs won't be popping up in your gardens for...I'm not sure how long.  But I know they're not happening yet.  But you can certainly buy them and the weather right now is making me want to eat stuff like this (finally), so let's think of this as an inspirational recipe.  It says, "Water your herbs so you can make this salad again later-- many, many times."   Or maybe it says, "Grow herbs in your window in the first place so that you don't have to buy so many types just to make a salad."

Prep Time:  10 Minutes
Cooking Time:  None
Yield:  4-5 Servings
Ingredients:
3 Large Cucumbers
3 Ripe Pears, any type
1 Clove Garlic, minced
¼ lb Fresh Goat Cheese, soft
½ Cup Plain, Organic Yogurt
Juice of 1 Lemon
2 Tbsp Fresh Mint, chopped
2 Tbsp Fresh Chives, chopped
2 Tbsp Fresh Cilantro, chopped
Sea Salt and Pepper, to taste

Cut cucumbers in half lengthwise and cut into slices.  Cut pear into large chunks and again into smaller pieces.  Combine in a large bowl and set aside.  In a small bowl, mash goat cheese with a fork with garlic.  Add yogurt and lemon.  Mix until consistency is smooth.  Stir in herbs.  Toss with cucumber/pear mixture.  Cover and refrigerate for at least 30 minutes or up to several hours.  Season with sea salt and pepper.  Serve.