Snap Peas and Mushroom Salad
Ingredients:
- extra virgin oil - 3/4 cup
- white wine vinegar - 6 T
- coarse salt - 1 1/2 tsp
- fresh ground black pepper - 1 tsp
- button mushrooms - 9 ounces
- sugar snap peas - 1 pound
- chopped fresh thyme leaves - 1 T
Instructions:
In a bowl, whisk together olive oil, vinegar, salt and pepper. Add mushrooms, toss, cover and marinate for 45 minutes or overnight, stir occasionally.
In a large saucepan, bring water and 1 T salt to a boil. Add the snap peas, cook for 2 minutes. Drain peas into a colander, immediately submerge peas in a bowl of ice water. Let sit until chilled, about 2 minutes. Drain, place in serving bowl.
Prepare salad -- drain mushrooms and discard all but 1 T of the marinade. Toss together mushrooms, snap peas, 1 T marinade and thyme. Serve immediately.