The subtle combination of flavors in this pretty salad will have you making it regularly throughout spring.
Briefly blanch the peas in a saucepan of boiling water for about 2–3 minutes or until just tender. Drain and immediately refresh in a bowl of ice water. Drain. Place peas, watercress, strawberries, and almonds into a large bowl. Add dressing and gently toss to coat. Arrange on serving plates. Top with Parmesan cheese and freshly ground black pepper to taste. Decorate with pansy flowers. Dressing: place all ingredients in a screw-top jar. Shake well to combine.