Snap Pea, Watermelon, And Edamame Salad With Sesame Vinaigrette

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Joy The Baker
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1/2 pound sugar snap peas, ends trimmed and sliced

2 cups shelled edamame, thawed from frozen by rinsing under warm water

2 cups cubed fresh watermelon

1 cup finely chopped spinach

3 tablespoons minced shallots

3 tablespoons finely chopped chives

1 tablespoon black sesame seeds

1/2 teaspoon coarse sea salt

1/2 teaspoon fresh cracked black pepper

1/2 cup seasoned rice vinegar

1 tablespoon black sesame seeds

1 small clove garlic, minced

1 tablespoon Dijon mustard

1 tablespoons soy sauce

1/4 cup canola oil

2 tablespoons sesame oil

pinch of salt and 1/4 teaspoon fresh cracked black pepper

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