Name: Snap Peas with Green Garlic Confit and Dill Vinaigrette
Total time: 1 h
Yield: 6 to 8
Ingredients: 2 stalks of green garlic, trimmed and thinly sliced crosswise; 1 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; 1/4 cup chopped dill; Kosher salt; Pepper; 1 1/2 pounds sugar snap peas, trimmed, some chopped and some left whole; 6 white button mushrooms, halved lengthwise and thinly sliced lengthwise; 1/4 cup torn mint or small mint leaves

In a small saucepan, combine the green garlic and olive oil and bring to a simmer. Cook over low heat until the garlic is very tender, about 10 minutes. Remove the pan from the heat and let cool completely. Strain the oil into a small bowl; transfer the green garlic to a medium bowl. Add the lemon juice and dill and slowly whisk in the reserved oil until well blended. Season with salt and pepper.

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Snap Peas with Green Garlic Confit and Dill Vinaigrette

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