Snap Peas with Green Garlic Confit and Dill Vinaigrette

2 stalks of green garlic, trimmed and thinly sliced crosswise

1 C. extra-virgin olive oil

1/4 C. fresh lemon juice

1/4 C. 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 C. 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. In a bowl, toss the snap peas with 3/4 C. of the vinaigrette. Transfer to a platter and scatter the mushrooms on top. Garnish with the mint and serve with the remaining vinaigrette.