Sugar Snap Watercress Salad with Warm Sesame Dressing

1. 1

   Bring a small pot of water to a boil.

2. 2

   Add peas and cook until bright green, 30 seconds.

3. 3

   Drain in a colander and rinse with cold water until cool.

4. 4

   Transfer to a large bowl, add watercress and toss to combine.

5. 5

   Heat canola oil in a medium nonstick skillet over low heat, add shallots and cook very slowly, stirring frequently, until golden brown, 15 minutes.

6. 6

   Stir in sesame oil, vinegar and salt; cook until fragrant, about 15 seconds.

7. 7

   Pour the warm dressing over the peas and watercress; toss well.

8. 8

   Top with cheese.

9. 9

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.