1 cup sugar snap peas
2 cups fresh sweet cherries or strawberries
1 medium cucumber, halved, seeded and sliced 1/2 inch thick
1 cup red radishes, cut into wedge-shape pieces
3 tablespoons white wine vinegar
2 tablespoons Balsamic vinegar
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon toasted sesame seeds
1/2 teaspoon grated fresh ginger root
1/8 teaspoon 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 at least one hour in refrigerator.

Makes four to six servings.