Peas and mushroom salad with cippolini onions make a delicious side dish

If you are looking for a salad that screams spring, try this peas and mushroom salad with cippolini onions.
1 lb frozen peas
3 oz cremini mushroom quartered
3 medium cloves of sliced garlic
8 oz marinated cippolini onions quartered
1/2 cup cippolini onion brine
10 sprigs of thyme
1/8 cup olive oil
1 tbs lemon juice
Pinch of salt
Blanch peas and set aside.
Drain cippolini reserving the liquid.
Toss mushroom, garlic and oil in a bowl to coat and place on a sheet pan.
Sprinkle with salt, add thyme and roast at 400 degrees for 10-12 min.
Once the mushrooms are roasted, toss with the peas, 4 oz of cippolini onions and the dressing.
Cippolini dressing:
Place 4 oz cippolini, lemon juice and 1/2 cup of cippolini brine in a food processor. Blend until it emulsifies.