<http://schema.org/recipeInstructions>
" Place mushrooms in large bowl. In 2-quart saucepan, combine shallots, thyme, bay leaf, and 1/3 cup oil. Heat on medium 2 to 3 minutes or until shallots are just tender. Pour over mushrooms and immediately stir until well mixed. Stir in 2 tablespoons sherry vinegar, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover and let stand at room temperature 1 hour, or refrigerate up to 4 hours. Heat covered 4-quart saucepan of water to boiling on high. Meanwhile, remove and discard strings from snap peas. Add snap peas and 1/2 teaspoon salt to boiling water. Cook, uncovered, 2 minutes or until crisp-tender. Drain and immediately rinse with cold water until cool; drain again. In large bowl, toss fris\u00E9e, parsley, and snap peas with remaining 2 tablespoons vinegar and 1 tablespoon oil. Divide among salad plates. Remove and discard thyme and bay leaf from mushrooms; divide mushrooms and sherry dressing among fris\u00E9e plates. Sprinkle with toasted pine nuts to serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a8440/mushroom-snap-pea-salad-recipe/>