1/4 cup walnuts
2 tablespoons grape seed or vegetable oil
4 cups sugar snap peas
3 oz cheese curds or 1/2-inch cubes of ricotta salata (1/2 cup)
2 cups bunch watercress (stemmed)
1/2 cup thinly sliced radishes
1/4 cup finely chopped mint
2 tablespoons balsamic vinegar
1 or 2 teaspoons kosher salt (optional)
1. Preheat oven to 350°F with rack in middle.
2. Toast walnuts in a shallow baking pan until pale golden, 5 to 8 minutes, then toss warm nuts with oil in a small bowl and cool completely.
3. Cook sugar snaps in a saucepan of salted boiling water until just bright green, about 1 minute. Drain sugar snaps and transfer to an ice bath to cool, then drain again and pat dry. Thinly slice diagonally and transfer to a large bowl.
4. Add cheese, radishes, mint, vinegar, and nuts (with oil) and toss. Season with salt.
Cook’s Note:Salad can be made 4 hours ahead and chilled.