Spinach and Strawberry Salad

Instructions

1. 1

   In a skillet, toast the almonds. Allow to cool and set aside.

2. 2

   In the same skillet, toast the poppy seeds. Allow to cool and set aside.

3. 3

   In a bowl, whisk together the oil, vinegar and mustard. Season with salt and pepper.

4. 4

   Add the poppy seeds. Divide the spinach, strawberries and almonds among four plates. Drizzle with the vinaigrette. Serve immediately.