- 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.
- 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.