Arugula Salad With Ginger Thyme Vinaigrette Recipe

• 1/3 c. Extra-Virgin Extra virgin olive oil
• 3 Tbsp. Apple cider vinegar
• 1 1/2 Tbsp. Fresh Ginger, Chopped
• 1/2 tsp Fresh Thyme, Chopped
• 1/4 tsp Fresh Garlic, Chopped
• 1/4 tsp Tamari
• 1 tsp Extra-Virgin Extra virgin olive oil
• 1 lb Mushrooms, thinly sliced
• 1/2 lb Sugar snap peas, cleaned and trimmed
• 1 bn Arugula (1/2 lb), cleaned and trimmed
• 1/2 lb Yellow squash, Seeded, Thinly Slice
• 1/2 lb Red bell pepper, julienned
• 1/4 c. Sherry cooking wine

1. Place dressing ingredients in blender.
2. Puree for 1 minute, set aside.
3. Place 1 tsp extra virgin olive oil in large skillet over high heat.
4. Add in mushrooms and saute/fry till golden, about 15 min.
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 min till peas are bright green.
8. Refrigeratepeas 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 brown, deglaze pan by adding the sherry, cook till all liquid evaporates.
13. Place mushrooms on top of salad, serve.
14. Delicious with a Lambic-style beer from Belgium.
15. Prep time: 30 min
16. Cooking Time: 15 min
17. NOTES : Serves 4

extravirgin, apple cider vinegar, fresh ginger, thyme, garlic, tamari, extravirgin, mushrooms, sugar snap peas, arugula, yellow squash, red bell pepper, sherry cooking wine

Taken from cookeatshare.com/recipes/arugula-salad-with-ginger-thyme-vinaigrette-70055 (may not work)