Sugar Snap Peas In Toasted Sesame Seed Vinaigrette * - cooking recipe

Ingredients

1 lb. sugar snap peas, strings removed and ends
1/4 c. sesame seed
1 small garlic clove, crushed through a press
1 tsp. Dijon mustard
1 Tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1 Tbsp. red wine vinegar
1/4 c. olive oil
1 1/2 tsp. Oriental sesame oil

Preparation

In a large saucepan of boiling salted water, cook sugar snaps until crisp-tender, about 30 seconds.
Drain; rinse under cold running water and drain well.
In a dry heavy skillet, toast the sesame seed over moderate heat, stirring until nuts brown, about 3 minutes.
Pour onto plate to cool.