For the dressing, place olive oil, vinegar, ginger, thyme, garlic and tamari in a blender.

Purée for 1 minute, until well combined, and set aside.

For the salad, heat olive oil in a large skillet over medium heat.

Add mushrooms and cook until golden brown, stirring frequently, 8 to 10 minutes.

Add sherry to pan and stir, scraping up brown bits from the bottom of the pan.

Continue cooking until all liquid has evaporated.

While mushrooms are cooking, steam peas for 2 to 3 minutes until slightly tender but still bright green.

Plunge peas into ice water to stop cooking, then drain them thoroughly.

To assemble the salad, place arugula, squash, bell pepper and peas in a large bowl and toss with dressing.

Divide salad among 4 plates.

Top with cooked mushrooms and serve immediately.