8 oz sugar snap peas, raw
2 bunches watercress
2 tb peanut or canola oil
4 lg shallots
2 tb rice vinegar
2 t toasted sesame oil
1/4 t salt
1/4 c Asiago cheese
String peas. Stem cress. Thinly slice
shallot. Crumble or grate Asiago.
Bring small pot water to boil. Add peas
& cook 30sec. Drain in colander & rinse
Transfer to lg bowl when cool. Add
cress & toss.
Heat oil in med nonstick skillet on low.
Add shallots & cook slowly, stirring
often, about 15m (golden brown).
Stir in vinegar, sesame oil & salt. Cook
10sec (until fragrant).
Pour warm dressing over peas. Top
w/cheese and serve.