Strawberry, Almond, And Pea Salad

• 1/2 cup Marcona almonds
• 2 tablespoons white wine vinegar
• 2 teaspoons whole grain mustard
• 1 teaspoon poppy seeds
• 1 teaspoon sugar
• 1/4 cup vegetable oil
• Kosher salt, freshly ground pepper
• 1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed
• 3 cups baby arugula or watercress, thick stems trimmed
• 8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)
• 1 cup pea tendrils
• 1 ounce Parmesan, shaved

1. Preheat oven to 350u0b0. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
2. Whisk vinegar, mustard, poppy seeds, and sugar in a large bowl. Whisk in oil; season with salt and pepper.
3. Cook peas in a large saucepan of boiling salted water until bright green and tender, about 5 minutes for fresh peas, or 2 minutes for frozen. Drain; transfer to a colander set in a bowl of ice water. Drain.
4. Add arugula, strawberries, pea tendrils, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan.

marcona almonds, white wine vinegar, grain mustard, poppy seeds, sugar, vegetable oil, kosher salt, fresh peas, baby arugula, fresh strawberries

Taken from www.epicurious.com/recipes/food/views/strawberry-almond-and-pea-salad-51170300 (may not work)