Ingredients
1/2c. Marcona Almonds
2 T. white wine vinegar
2 tsp. whole grain mustard
1 tsp. poppy seeds
1 tsp. sugar
1/4 c. vegetable oil
Kosher salt & freshly ground pepper
1 c. peas
3 c. baby arugula
8oz.-2c. strawberries, halved or quartered
1 oz. Parmesan cheese, shaved
Preparation
Heat oven to350. Toast Almonds til golden 8-10 minutes. Whisk vinegar, mustard,poppy seeds, & sugar in large bowl. Whisk in oil; season with S & P. Cook peas. Drain; transfer to colander set in bowl of ice water. Drain. Add aruguala, strawberries, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan.
