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Click on the above link to return to the main wine and food page. There you will find a listing of twelve different varieties of wine and the menus specially chosen to create perfect pairings. Merlot is back! From fad to faillure to fad, this durable grape is back where it should be, on the table! If you would like to learn more about the Merlot grape, and see the rest of our Merlot dinner, click the link above.

1/2 pound sugar snap peas, trimmed and, if large, halved diagonally
1 English cucumber, halved lengthwise and seeded
1 bunch radishes (1 pound)
1/4 cup sesame seeds, toasted
1 tablespoon seasoned rice vinegar
1 teaspoon cider vinegar

1. Cook peas in a saucepan of boiling salted water just until they turn a brighter shade of green, about 30 seconds. Drain in a colander and rinse under cold water to stop cooking.

2. Cut halved cucumber and radishes crosswise into 1/4-inch-thick half moon slices.

3. Toss peas, cucumber, radishes, and sesame seeds with vinegars and season with salt and pepper.