Ingredients

8 ounces sugar snap peas, stems and fibrous strings removed (about 2 cups)
2 large bunches watercress, washed, 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
Pinch of salt
2 ounces hard, aged goat cheese or Asiago, crumbled
Tip: For the best-tasting watercress, look for supple, thin stems (not woody stalks) with small, heart-shaped, dark green leaves that have no yellow blemishes. A member of the mustard family, watercress can be stored in the crisper for up to 4 days but should only be washed right before use.



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