1/2 cup (125 ml) sliced almonds

2 tablespoons (30 ml) poppy seeds

1/2 cup (125 ml) olive oil

3 tablespoons (45 ml) red wine vinegar

2 teaspoons (10 ml) Dijon mustard

12 cups (3 litres) baby spinach

1 1/2 cups (375 ml) sliced strawberries

Salt and pepper

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

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

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

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

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