Cucumber Salad with Blueberries & Basil

1 Asian seedless cucumber
1 banana pepper
1 fennel bulb
20 basil leaves
1 cup blueberries
1 teaspoon dried whole fennel seed
2 oz goat cheese (optional)
2 garlic cloves, minced or crushed
3 Tbs extra virgin olive oil
1 Tbs white balsamic vinegar
1 Tbs Lucini dark cherry balsamic vinegar
Salt and pepper to taste
Prepare the dressing by mixing the garlic, oil, vinegars and seasonings together. Thinly slice the cucumber, banana pepper, fennel bulb and basil leaves.  Toss in a bowl with the blueberries and fennel seed.  Add the dressing and goat cheese (if desired) just before serving.