1 C. sugar snap peas

2 C. pitted Northwest fresh sweet cherries

1 medium cucumber, halved, seeded and sliced 1/2-inch thick

1 C. red radishes, cut into wedge-shaped pieces

3 T. white wine vinegar

2 T. Balsamic vinegar

1/2 tsp. sesame oil

3/4 tsp. salt

1/2 tsp. each toasted sesame seeds and grated fresh ginger root

1/8 tsp. ground pepper

 

Blanch peas in boiling salted water 1 minute; plunge into iced water to cool. Drain. Mix cherries, cucumber, radishes and peas. Combine remaining ingredients and mix well. Pour over cherry mixture and toss to coat. Marinate, refrigerated, at least one hour.