Arugula Salad with Ginger-Thyme Vinaigrette Recipe from Belgium

Ingredients

• 0.33 cup of extra-virgin olive oil
• 3 tbsp of apple cider vinegar
• 1.5 tbsp of fresh ginger, minced
• 0.5 tsp of fresh thyme, minced
• 0.25 tsp of fresh garlic, minced
• 0.25 tsp of tamari
• 1 tsp of extra-virgin olive oil
• 1 lb (454 g) of mushrooms, thinly sliced
• 0.5 lb (227 g) of sugar snap peas, cleaned and trimmed
• 1 bn of arugula (0.5 lb (227 g)), cleaned and trimmed
• 0.5 lb (227 g) of yellow squash, seeded, thinly sliced
• 0.5 lb (227 g) of red bell pepper, julienned
• 0.25 cup of sherry cooking wine