1 tbsp. unhulled sesame seeds
2 c. snow peas, strung and cut into half lengthwise
2 lg. ripe pears, peeled, cored and cut lengthwise into 1/4 inch slices
1/2 tbsp. lemon juice
1 lg. bunch watercress, stems removed
2 c. jicama, peeled and cut into thick strips, 2 1/2 inches in length

Jicama is a hard vegetable from Mexico and tastes like a combination of a potato and a pear.

1/2 tsp. salt
1/2 tbsp. Balsamic vinegar
1 sm. clove garlic, minced
1/4 tsp. pepper
3 tbsp. corn oil
1 tbsp. Chinese red vinegar
3/4 tsp. Dijon mustard
1 scallion, cut into 1/8 inch rounds
1 tbsp. chopped parsley
1 1/2 tbsp. olive oil

Dry cook sesame seeds in a wok or iron skillet over low heat for 3 to 5 minutes, stirring constantly until they turn darker brown. Remove from wok and cool. Blanch snowpeas for 30 seconds in boiling water. Plunge into ice water to stop cooking and hold color. Drain and dry well. Place pear slices in a bowl. Add lemon juice, combine well to prevent pears from turning brown.

To make dressing, dissolve the salt in the vinegars, then add mustard and mix until slightly thickened. Add garlic, scallion, pepper, parsley, corn oil and olive oil. Continue to mix well until well combined. Place jicama, watercress, pear and snowpeas in a large bowl. Add dressing and toss well. Sprinkle with sesame seeds. Serve immediately.