Snow Peas and Mushrooms with Tangy Dressing

WHAT TO DRINK
With the Oriental spices and the strong fruit flavor of the sauces, try a soft slightly sweet white wine such as a light German Riesling or a California Chenin Blanc.

Assemble these supplies:

• 1 tablespoon sesame seeds
• 2 tablespoons white wine vinegar
• 2 tablespoons sugar
• 11/2 teaspoons soy sauce
• 1 teaspoon fresh ginger, peeled and grated
• 1/3 cup vegetable oil
• 2 cups cherry tomatoes 
• 1/4 pound mushrooms
• 1/2 pound fresh snow peas,
• or two 6-ounce packages frozen

Steps in preparation:

1. In small skillet, toast sesame seeds over medium heat until they turn light brown, about 2 minutes.
2. Stir with metal spatula and shake skillet frequently to keep seeds from burning.
3. For dressing, combine vinegar, sugar, soy sauce, and ginger in blender.
4. With blender running at low speed, add oil in a slow, steady stream and blend until mixture is thick and smooth.
5. Wash cherry tomatoes and halve.
6. Clean mushrooms with damp paper towels and halve.
7. If using fresh snow peas, trim stem ends, pulling along pod to remove "string."
8. In medium-size saucepan, com¬bine snow peas with 1 cup water.
9. Cover pan, bring to a boil, and cook until crisp-tender, about 2 minutes.
10. Drain in colander and refresh under cold running water.
11. If using frozen snow peas, remove from package, place in colander, and hold under hot tap water just long enough to thaw.
12. In salad bowl, combine snow peas, tomatoes, and mush-rooms.
13. Sprinkle with toasted sesame seeds, and toss with dressing.
14. Transfer to platter, cover with plastic wrap, and refrigerate until ready to serve.