Servings: 4

For the Salad: subheading: For the Salad:
1 lb baby potatoes 1 lb baby potatoes
8 ounces trumpet mushrooms, thinly sliced 8 ounces trumpet mushrooms, thinly sliced
2 teaspoons EVOO 2 teaspoons EVOO
¼ teaspoon salt ¼ teaspoon salt
6 cups baby arugula 6 cups baby arugula
2 cups trimmed and bias-sliced snap peas 2 cups trimmed and bias-sliced snap peas
 
For the Dressing: subheading: For the Dressing:
½ cup chopped fresh chives ½ cup chopped fresh chives
1 clove garlic 1 clove garlic
2 tablespoons EVOO 2 tablespoons EVOO
3 tablespoons fresh lemon juice 3 tablespoons fresh lemon juice
3 tablespoons water 3 tablespoons water
1 tablespoon dijon mustard 1 tablespoon dijon mustard
1 teaspoon agave nectar 1 teaspoon agave nectar
½ teaspoon salt ½ teaspoon salt
Pinch of ground pepper Pinch of ground pepper

For the Salad: subheading: For the Salad:
Boil the potatoes until tender and give an ice bath. Saute the mushrooms with some EVOO and salt. Toss everything together in a large bowl.
For the Dressing: subheading: For the Dressing:
Blend all ingredients together.