A delightful spring salad from Bon Appetit. We didn't feel the peas added much, so they are listed here as optional.

1/2 cup Marcona almonds
2 tablespoons white wine or rice vinegar (or pomegranate vinegar if you have it)
2 teaspoons whole grain mustard
1 teaspoon poppy seeds
1 teaspoon sugar
1/4 cup olive oil
2 cups baby arugula or watercress, thick stems trimmed
2 cups pea vines
8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)
1 cup shelled fresh peas (Optional, can also sub in blanched asparagus)
1 ounce Parmesan, shaved

Toast almonds in a small skillet, tossing occasionally, until golden brown, 5 minutes. Let cool.

Mix oil, vinegar, mustard, poppy seeds, and sugar in a jar.

If using, cook peas in a large saucepan of boiling salted water until bright green and tender, about 5 minutes for fresh peas. 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.