Name: Strawberry, Almond, and Pea Salad
Yield: 4 Servings
Ingredients: 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 pound 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

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"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.

Recipe notes