Spring Salad with Poppy Seed Dressing

(Serves 4)
12 asparagus spears
1/2 cup chopped walnuts
4 cups mixed greens (arugula, watercress, field greens)
2 cups sliced strawberries
1/2 cup shaved and crumbled Parmesan cheese(optional)
salt and freshly-ground black pepper, to taste
2 tablespoons aged balsamic vinegar
1  tablespoon extra-virgin olive oil
Blanch the asparagus spears for a few minutes in boiling water, drain, allow to cool, and chop into 2-inch pieces.
In a heavy-bottomed skillet, toast the walnuts over medium-low heat for a few minutes, stirring often, until they are lightly browned and fragrant. Set aside to cool.
Place the greens in a salad bowl. Top with asparagus pieces, strawberries, walnuts, Parmesan, and salt and pepper to taste, then sprinkle with the balsamic vinegar and olive oil. Toss lightly to combine and serve immediately.
Poppy Seed Dressing (perfect with spinach and strawberries!!!)
1/2 small onion chopped
3/4 cups sugar
1/2 tsp dried mustard
1/4-1/2 cup white vinegar (to taste)
1 cups canola or vegetable oil
1 teaspoons poppy seeds
3/4 tsp salt (optional)
combine the above ingredients in a sealed container and shake.