INGREDIENTS
¾ cup extra-virgin olive oil
6 tablespoons white-wine vinegar
1 ½ teaspoons coarse salt
1 teaspoon fresh-ground pepper
9 ounces button mushrooms, sliced 1/4-inch thick
8 cups (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.
Dressing: In small bowl, whisk all ingredients except oil until mixed. Gradually add oil, whisking until dressing is emulsified.
Salad: Heat oven to 350 degrees F. Toast walnuts on a baking sheet 10 minutes or until fragrant; cool. In large pot of boiling, salted water, cook green beans and cauliflower together, 5 to 7 minutes, stirring once or twice, until crisp-tender. Drain in colander; rinse under cold running water until cool; drain again. Pat dry with paper towel; transfer to a bowl.
Add remaining salad ingredients and toasted walnuts. Re-whisk dressing and pour over salad; toss gently to coat. Transfer to a salad bowl. Serve at room temperature.