Snap Peas with Green Garlic Confit and Dill Vinaigrette

1. 1

   In a small saucepan, combine the green garlic and olive oil and bring to a simmer.

2. 2

   Cook over low heat until the garlic is very tender, about 10 minutes.

3. 3

   Remove the pan from the heat and let cool completely.

4. 4

   Strain the oil into a small bowl; transfer the green garlic to a medium bowl.

5. 5

   Add the lemon juice and dill and slowly whisk in the reserved oil until well blended.

6. 6

   Season with salt and pepper.

7. 7

   In a bowl, toss the snap peas with 3/4 cup of the vinaigrette.

8. 8

   Transfer to a platter and scatter the mushrooms on top.

9. 9

   Garnish with the mint and serve with the remaining vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.