Sugar Snap Watercress Salad with Warm Sesame Dressing

• 2 cups sugar snap peas trimmed, 8 ounces
• 2 bunches watercress woody stems trimmed, 4 ounces
• 2 tablespoons canola oil
• 4 large shallots thinly sliced into rings
• 2 teaspoons sesame oil
• 2 tablespoons rice vinegar
• 1/4 teaspoon salt
• 1/2 cup goat (chevre) cheese crumbled

1. Bring a small pot of water to a boil.
2. Add peas and cook until bright green, 30 seconds.
3. Drain in a colander and rinse with cold water until cool.
4. Transfer to a large bowl, add watercress and toss to combine.
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. Stir in sesame oil, vinegar and salt; cook until fragrant, about 15 seconds.
7. Pour the warm dressing over the peas and watercress; toss well.
8. Top with cheese.
9. Serve warm.

sugar snap peas, watercress woody stems, canola oil, shallots, sesame oil, rice vinegar, salt, goat

Taken from recipeland.com/recipe/v/sugar-snap-watercress-salad-ses-50251 (may not work)