Watercress and Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

I really liked this! Goes well with salmon.

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 olive 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 goat cheese, or Asiago cheese

INSTRUCTIONS

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.
2.	Heat oil in a medium nonstick skillet over low heat; add shallots and cook very slowly, stirring frequently, until golden brown, about 15 minutes. Stir in vinegar, sesame oil and salt; cook until fragrant, about 10 seconds. Pour the warm dressing over the peas and watercress; toss well. Top with cheese and serve.