Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

Ingredients

8 ounces fresh sugar snap peas, trimmed (about 2 cups; see Tip)

2 large bunches watercress, woody stems trimmed (4 ounces or 4 loosely packed cups)

2 tablespoons peanut oil, or canola 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  fat-free goat cheese

Directions

1. Bring a small pot of water to a boil. Add peas and cook until bright green, 30 seconds. Drain in a colander and rinse with cold water until cool. Transfer to a large bowl, add watercress and toss to combine.