- Prep: 15 min
- Cook Time: 10 min
- Total: 25 min
- Serving: 4 People
Enjoy the fresh and intense flavors of this Asian-inspired salad, made with sugar snap peas, watercress, shallots and goat cheese.
- 8 ounces fresh sugar snap peas, trimmed (about 2 cups)
- 2 large bunches watercress, woody stems trimmed (4 loosely packed cups)
- 2 tablespoons peanut 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
- Fill a medium-sized sauce pan 1/2 way full with water and bring to a rolling boil; add the peas and cook for 30 seconds.
- Transfer the peas to a cold water bath to stop from cooking and then drain. Place the peas and the watercress in a medium-sized salad bowl and set aside.
- In a medium-sized saute pan, heat the peanut oil over low heat and saute the shallots for about 15 minutes, stirring frequently, until light brown.
- Add the vinegar, sesame oil and salt and cook for 15 seconds.
- Pour the sesame vinaigrette over the watercress mixture in the bowl, toss to coat and then sprinkle with the cheese. Serve immediately.