Arugula Salad with Ginger-Thyme Vinaigrette

Ingredients

Dressing

• ⅓ cup extra-virgin olive oil
• 3 tbsp apple cider vinegar
• 1½ tbsp fresh ginger, minced
• ½ tsp fresh thyme, minced
• ¼ tsp fresh garlic, minced
• ¼ tsp tamari

Salad

• 1 tsp extra-virgin olive oil
• 1 lb mushrooms, thinly sliced
• ½ lb sugar snap peas, cleaned and trimmed
• 1 bn arugula (½ lb), cleaned and trimmed
• ½ lb yellow squash, seeded, thinly slice
• ½ lb red bell pepper, julienned
• ¼ cup sherry cooking wine

Directions

1. Place dressing ingredients in blender.
2. Puree for 1 minute, set aside.
3. Place 1 tsp olive oil in large skillet over high heat.
4. Add mushrooms and saute until golden brown, about 15 minutes.
5. While mushrooms are cooking, heat water in a saucepan to steam sugar snap peas.
6. When water boils, place peas in steamer basket.
7. Cover, steam 2-3 minutes until peas are bright green.
8. Chill peas quickly in ice water.
9. Drain well.
10. Place arugula, squash, red bell pepper and peas in a large bowl, toss with dressing.
11. Divide salad onto 4 plates.
12. When mushrooms are golden, deglaze pan by adding the sherry, cook until all liquid evaporates.
13. Place mushrooms on top of salad, serve.