Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette
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.Advertisement
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.
Tip: To remove the stem and strings at the same time from sugar snap peas, hold the stem between your thumb and index finger, snap and pull down.
1 1/2 vegetable, 1/2 high-fat meat, 2 fat