Stone Fruit Cucumber Salad with Ricotta Salata, Purslane, and Golden Balsamic Miso Vinaigrette

light (white or yellow) miso

golden balsamic vinegar

fine sea salt

extra-virgin olive oil

small cucumbers (lemon, Persian, a handful of tiny cucumelons, or a combination)

lightly packed purslane (or arugula, mizuna, or other greens)

medium, firm-ripe peaches or nectarines, pitted and thinly sliced

medium, firm-ripe plums or pluots, pitted and thinly sliced

ricotta salata, thinly sliced

flaky salt

cracked black pepper