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Ingredients

• 3 tablespoons red wine vinegar or sherry vinegar
• 2 tablespoons Dijon mustard
• 3 tablespoons Strawberry Sauce
• 1 teaspoon pure maple syrup
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1 cup blanched slivered almonds (about 3 ounces)
• 1 head frise, torn (about 4 cups)
• 1 fennel bulb, shaved or thinly sliced, plus 1 cup torn fennel fronds
• 1 cup mint leaves
• 1 cup frozen peas, thawed
• 3 ounces Parmesan cheese, shaved into thin sheets with a vegetable peeler (about 1 cup)

Description

Rachael Ray Magazine