Snap Pea and Marinated Mushroom Salad

Ingredients:
3/4 cup(s) extra-virgin olive oil
6 tablespoon(s) white-wine vinegar
1 1/2 teaspoon(s) coarse salt
1 teaspoon(s) fresh-ground pepper
9 ounce(s) button mushrooms, sliced 1/4-inch thick
8 cup(s) (about 1 pound) sugar snap peas
1 tablespoon(s) chopped fresh thyme leaves


Directions

Marinate the mushrooms: Whisk the olive oil, vinegar, salt, and pepper together in a medium bowl. Add the mushrooms, toss to coat, and marinate covered for at least 45 minutes, or up to overnight, stirring occasionally.

Cook the snap peas: Fill a large bowl with ice water and set aside. Bring a large saucepan of water and 1 tablespoon of salt to a boil. Add the snap peas and cook for 2 minutes. Drain the peas into a colander and immediately submerge in the bowl of ice water. Let sit until chilled, about 2 minutes. Drain and transfer to a large bowl.

Assemble the salad: Drain the mushrooms and discard all but 1 tablespoon of the marinade. Toss the mushrooms, snap peas, reserved marinade, and thyme and serve immediately.

http://www.delish.com/recipefinder/snap-pea-marinated-mushroom-salad-398