Watermelon and Snap Pea Salad

Serves 4

Ingredients:

1 clove garlic, finely chopped

1/2 c. Kong Yen or Chinkiang black vinegar (see Note)

2 T. black sesame oil or toasted sesame oil

1 T. chile crisp (such as Lao Gan Ma) or Sze Daddy chili sauce

2 t. dark (aged) soy sauce

1/2 t. Taiwanese or Japanese ground black sugar

1/4 t. freshly ground white or black pepper

3 T. fried shallots, divided

8 oz. sugar snap peas, trimmed, thinly sliced on a diagonal

1/4 c. thinly sliced Thai basil or mint

1 baby seedless watermelon (about 3 lb.), rind removed and cut into 1" pieces

2 t. toasted black and/or white sesame seeds

Directions:

1. Mix garlic, vinegar, oil, chile crisp, soy sauce, black sugar, white pepper, and 1 T. fried shallots in a medium bowl until sugar is dissolved.

2. Add sugar snap peas and basil to dressing in bowl and toss to coat. 

3. Arrange watermelon on a platter or individual plates and top with sugar snap pea mixture. Drizzle any remaining dressing in bowl over. Scatter sesame seeds and remaining 2 T. fried shallots on top.

Note: You can also substitute equal parts Worcestershire sauce, rice vinegar, and orange juice.