Beet Salad with Shiso

In a medium saucepan of salted boiling water, blanch the snow peas until crisp-tender, 1 to 2 minutes. Drain well and transfer to a bowl of ice water to cool. Drain well and pat dry.

In a small bowl, whisk the grapeseed oil with the coriander, fish sauce, chile oil, lemon juice and lime juice.

In a serving bowl, toss the beets and snow peas with the dressing, shiso and the 1 tablespoon of sesame seeds. Season with salt; toss. Garnish with more sesame seeds.