1/4 lb. fresh snow peas, trimmed
Boiling salted water
1/4 c. coarsely chopped walnuts
2 tbsp. oil (preferably walnut)
2 tsp. fresh lemon juice
Salt and freshly ground pepper
1 bunch watercress

Blanch snow peas in water for about 1 minute. Transfer to colander and drain well; run under cold water and drain again. Pat dry with paper towels.

Combine snow peas and walnuts in medium bowl. Whisk oil and lemon juice in small bowl. Season with salt and pepper. Pour over snow peas and toss well. Arrange watercress on individual plates and spoon salad over.