- 5 tablespoons rice vinegar
- 2 1/2 tablespoons honey
- 1 1/2 tablespoons soy sauce
- 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
- 2 1/2 tablespoons olive oil
- 3/4 pound snow peas, trimmed and strings discarded
- 1 small red onion, sliced thin crosswise
- 3/4 pound vine-ripened cherry tomatoes, halved
- 1 bunch watercress, coarse stems discarded and sprigs washed well and spun dry (about 4 cups)
- 3/4 pound cooked flank steak, cut into thin slices
- In a small bowl whisk together vinegar, honey, soy sauce, and garlic paste. Whisk in oil until dressing is emulsified.
- In a saucepan of boiling salted water blanch snow peas 30 seconds, or just until crisp-tender. Drain snow peas in a colander and rinse under cold water, draining well.
- In a serving bowl combine snow peas, onion, tomatoes, watercress, and steak. Add dressing and toss gently to combine.