1 tbsp. sesame seeds, dry cook 3 to 5 min. until brown, let cool
2 c. snow peas, strung & cut in half
4 lg. ripe pears, peeled, cored & cut lengthwise in 1/4 inch thick slices (toss with about 1/2 tbsp. lemon juice to prevent browning)
1 lg. bunch watercress, stems removed
2 c. jicama, peeled & cut into thick strips 2 1/2 inches long

DRESSING:

1/2 tsp. salt
1/2 tbsp. Chinese red vinegar
1/2 tbsp. balsamic vinegar
1 tsp. Dijon mustard
2 cloves garlic, minced
2 scallions, cut into 1/8 inch rounds
1/2 tsp. pepper
1 tbsp. chopped parsley
3 tbsp. vegetable or safflower oil
1 1/2 tbsp. extra virgin olive oil

Blanch snow peas for 30 seconds in boiling water. Plunge into ice water to stop cooking and hold color. Drain and dry well.

To make dressing, dissolve salt in vinegars. Add mustard and mix until slightly thickened. Add remaining ingredients and mix until well combined. Place watercress, jicama, pear and snow peas in a large bowl. Add dressing and toss well. Sprinkle with sesame seeds. Serve immediately. Serves 4.