Arugula Salad with Ginger-Thyme Vinaigrette

Ingredients
DRESSING:


 * 1/3	cup	Extra-Virgin Olive Oil
 * 3	tbl	Apple cider vinegar
 * 1 1/2	tbl	Fresh Ginger, Minced
 * 1/2	tsp	Fresh Thyme, Minced
 * 1/4	tsp	Fresh Garlic, Minced
 * 1/4	tsp	Tamari

SALAD INGREDIENTS:
 * 1	tsp	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	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.