Arugula Salad with Ginger-Thyme Vinaigrette

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

 * 1) Place dressing ingredients in blender.
 * 2) Puree for 1 minute, set aside.
 * 3) Place 1 tsp olive oil in large skillet over high heat.
 * 4) Add mushrooms and saute until golden brown, about 15 minutes.
 * 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 minutes until peas are bright green.
 * 8) Chill peas 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, deglaze pan by adding the sherry, cook until all liquid evaporates.
 * 13) Place mushrooms on top of salad, serve.