STRAWBERRY, ALMOND, AND PEA SALAD

Strawberry, Almond, and Pea Salad image

Provided by Yvette Van Boven

Yield Makes 4 servings

Number Of Ingredients 13

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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
ingredient info: Marcona almonds are available at natural foods and specialty foods stores. Pea tendrils, also called pea shoots, can be found at Asian markets, farmers' markets, and natural foods stores.

Steps:

Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
Whisk vinegar, mustard, poppy seeds, and sugar in a large bowl. Whisk in oil; season with salt and pepper.
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.
Add arugula, strawberries, pea tendrils, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan.