1/2 cup 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
1/2 pound fresh Red Dog Farm snap peas
1/4 pound Red Dog Farm arugula
1 pint Red Dog Farm strawberries, hulled, halved or quartered if large
1 ounce Parmesan, shaved

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.

Chop peas into 1/4″ pieces.

Add arugula, strawberries, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan.