Enjoy the sumptuous Mushroom and Snap Pea Salad.
Serves: 8 Prep Time: 20 min Total Time: 1 hr 10 min
2 boxes (10 ounces each) sliced mushrooms
2 shallots, thinly sliced
2 sprig(s) fresh thyme
1 bay leaf
1/3 cup(s) extra virgin olive oil
1 tablespoon(s) extra virgin olive oil
4 tablespoon(s) sherry vinegar
1 pound(s) sugar snap peas
1 large (8 ounces) bunch frisé, cut into 1-inch pieces
1/4 cup(s) packed fresh flat-leaf parsley leaves, chopped
2 tablespoon(s) (pignoli) pine nuts, toasted
In 2-quart saucepan, combine shallots, thyme, bay leaf, and 1/3 cup oil. Heats on medium 2 to 3 minutes or until shallots are just tender. Pour over mushrooms in a bowl and immediately stir until well mixed. Stir in 2 tablespoons sherry vinegar, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover and let stand at room temperature 1 hour, or refrigerate up to 4 hours.
Heat covered 4-quart saucepan of water to boiling on high. Meanwhile, remove and discard strings from snap peas. Add snap peas and 1/2 teaspoon salt to boiling water. Cook, uncovered, 2 minutes or until crisp-tender. Drain and immediately rinse with cold water until cool; drain again.
In large bowl, toss frisée, parsley, and snap peas with remaining 2 tablespoons vinegar and 1 tablespoon oil. Divide among salad plates. Remove and discard thyme and bay leaf from mushrooms; divide mushrooms and sherry dressing among frisée plates. Sprinkle with toasted pine nuts to serve.