1cupshelled fresh peas (from about 1 pound pods) or frozen peas, thawed
3cupsbaby arugula or watercress, thick stems trimmed
8ouncesfresh strawberries, hulled, halved or quartered if large (about 2 cups)
Marcona almonds are available at natural foods and specialty foods stores. Pea tendrils, also called pea shoots, can be found at Asian markets, farmers' markets, and natural foods stores.
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.
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.
Add arugula, strawberries, pea tendrils, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan.