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Strawberry, Almond, And Pea Salad

A fresh summer salad.

Prep
Cook
Serves 4people
Ingredients
1/2
cup Marcona almonds
2
tbsp white wine vinegar
2
tsp whole grain mustard
1
tsp poppy seeds
1
tsp 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
ozs fresh strawberries, hulled, halved or quartered if large (about 2 cups)
1
cup pea tendrils
1
oz Parmesan, shaved
Directions
1.
Preheat oven to 350 degrees. 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 seed, and sugar in a large bown. 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.

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