Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

Ingredients

• 8 ounces fresh sugar snap peas, trimmed (about 2 cups; see Tip)
• 2 large bunches watercress, woody stems trimmed (4 ounces or 4 loosely packed cups)
• 2 tablespoons peanut oil, or canola oil
• 4 large shallots, thinly sliced into rings
• 2 tablespoons rice vinegar
• 2 teaspoons toasted sesame oil
• 1/4 teaspoon salt
• 1/2 cup crumbled hard, aged goat cheese , or Asiago cheese

Preparation

1. 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.
2. Heat peanut (or canola) oil in a medium nonstick skillet over low heat; add shallots and cook very slowly, stirring frequently, until golden brown, about 15 minutes. Stir in vinegar, sesame oil and salt; cook until fragrant, about 10 seconds. Pour the warm dressing over the peas and watercress; toss well. Top with cheese and serve. 

Recipe found at: http://www.eatingwell.com/recipes/watercress_sugar_snap_salad_with_warm_sesame_shallot_vinaigrette.html