Smoked Salmon with Watercress and Sugar-Snap Salad

• 1/2 pound sugar snap peas
• 3/4 pound thin-sliced smoked salmon
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon fresh-ground black pepper
• 3 tablespoons olive oil
• 2 bunches watercress (about 5 ounces each), tough stems removed
• 4 scallions including green tops, cut into thin diagonal slices

1. In a large saucepan of boiling, salted water, cook the snap peas until just barely tender, 1 to 2 minutes.
2. Drain, rinse with cold water and drain thoroughly.
3. Pat dry with paper towels.
4. Arrange the salmon on individual plates, overlapping the slices as necessary.
5. In a large bowl, whisk the lemon juice, salt and pepper.
6. Add the oil slowly, whisking.
7. Add the snap peas, watercress and scallions and toss.
8. Mound the salad in the center of each plate and serve.

sugar, thin, lemon juice, salt, freshground black pepper, olive oil, bunches, scallions including green tops

Taken from www.foodandwine.com/recipes/smoked-salmon-with-watercress-and-sugar-snap-salad (may not work)