Sugar Snap Pea and Watercress Salad with Sesame Vinaigrette

Directions

1. 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.
2. 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.
3. In a medium-sized sauté pan, heat the peanut oil over low heat and sauté the shallots for about 15 minutes, stirring frequently, until light brown.
4. Add the vinegar, sesame oil and salt and cook for 15 seconds.
5. Pour the sesame vinaigrette over the watercress mixture in the bowl, toss to coat and then sprinkle with the cheese. Serve immediately.