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==
# Place dressing ingredients in blender.
# Puree for 1 minute, set aside.
# Place 1 tsp olive oil in large skillet over high heat.
# Add mushrooms and saute until golden brown, about 15 minutes.
# While mushrooms are cooking, heat water in a saucepan to steam sugar snap peas.
# When water boils, place peas in steamer basket.
# Cover, steam 2-3 minutes until peas are bright green.
# Chill peas quickly in ice water.
# Drain well.
# Place arugula, squash, red bell pepper and peas in a large bowl, toss with dressing.
# Divide salad onto 4 plates.
# When mushrooms are golden, deglaze pan by adding the sherry, cook until all liquid evaporates.
# Place mushrooms on top of salad, serve.
Category:Belgian Salads
Category:Summer squash Recipes
Category:Cider vinegar Recipes
Category:Red bell pepper Recipes
Category:Arugula Recipes
Category:Sugar snap Recipes
Category:Mushroom Recipes
Category:Sherry Recipes
Category:Ginger Recipes