1. Ingredients: 50g fresh shelled almonds, 225g fresh tender spinach, 450g cooked strawberries, 1 fennel tuber. Dressing ingredients: 1/2 orange (juiced), 1 teaspoon French mustard, 2 tablespoons pure olive oil, 1 tablespoon fruit vinegar or white wine vinegar, pinch each of salt and freshly ground black pepper.

2. Preheat oven to 200℃.

3: Load the almonds onto a baking tray and roast in the oven for about 7 minutes. Shake the baking tray from time to time and check the almonds to avoid burning. When almonds are done roasting, serve in a heatproof bowl.

4. Remove old leaves and stems from spinach, wash and pat dry. Strawberries, washed and calyxed, cut in pairs. Wash the fennel, trim the tops of the leaves and the old roots, and cut into thin julienne strips.

5. To make the dressing, put all the ingredients into a bottle with a screw cap, screw the cap on tightly, shake vigorously, and then season to taste.

6. Serve the salad on a large platter, top with the dressing and toss to coat. When serving, you should just try to spread the strawberries on top.