Sugar Snap Watercress Salad with Warm Sesame Dressing
Incredibly fresh and crisp, the sweet sugar snap peas and the watercress flavors really pop with a perfectly balanced dressing highlighted by caramelized shallots. This quick and easy watercress and sugar snap salad is quite tasty, drizzling with the homemade Warm Sesame-Shallot Vinaigrette, a great side or a healthy supper.
sugar snap peas
trimmed, 8 ounces
woody stems trimmed, 4 ounces
thinly sliced into rings
goat (chevre) cheese
Bring a small pot of water to a boil.
Add peas and cook until bright green, 30 seconds.
Drain in a colander and rinse with cold water until cool.
Transfer to a large bowl, add watercress and toss to combine.
Heat canola oil in a medium nonstick skillet over low heat, add shallots and cook very slowly, stirring frequently, until golden brown, 15 minutes.
Stir in sesame oil, vinegar and salt; cook until fragrant, about 15 seconds.
Pour the warm dressing over the peas and watercress; toss well.
Top with cheese.