Snap Peas with Green Garlic Confit and Dill Vinaigrette

• 2 stalks of green garlic, trimmed and thinly sliced crosswise
• 1 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup chopped dill
• Kosher salt
• Pepper
• 1 1/2 pounds sugar snap peas, trimmed, some chopped and some left whole
• 6 white button mushrooms, halved lengthwise and thinly sliced lengthwise
• 1/4 cup torn mint or small mint leaves

1. In a small saucepan, combine the green garlic and olive oil and bring to a simmer.
2. Cook over low heat until the garlic is very tender, about 10 minutes.
3. Remove the pan from the heat and let cool completely.
4. Strain the oil into a small bowl; transfer the green garlic to a medium bowl.
5. Add the lemon juice and dill and slowly whisk in the reserved oil until well blended.
6. Season with salt and pepper.
7. In a bowl, toss the snap peas with 3/4 cup of the vinaigrette.
8. Transfer to a platter and scatter the mushrooms on top.
9. Garnish with the mint and serve with the remaining vinaigrette.

stalks of green garlic, extravirgin olive oil, lemon juice, dill, kosher salt, pepper, sugar snap peas, white button mushrooms, torn mint

Taken from www.foodandwine.com/recipes/snap-peas-green-garlic-confit-and-dill-vinaigrette (may not work)