1-First, prepare the almonds: Melt 1 tablespoon butter in a non-stick skillet over medium-high heat, add 1 cup sliced almonds, and toss to coat. Sprinkle 1 1/2 tablespoons granulated sugar over the almonds and cook, stirring, until the sugar caramelizes and the almonds toast, about 2 minutes. Remove from heat and spread the almonds on parchment paper to cool.

2-Make the dressing: Whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons champagne vinegar, 1 tablespoon fresh squeezed lemon juice, 1 tablespoon chopped fresh tarragon, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl, then set aside.

3-For the salad: In a large bowl, combine 8 ounces trimmed and chopped snap peas, 1/2 pound trimmed and sliced strawberries, and 1/2 cup shelled peas (thawed if frozen). Drizzle with half of the dressing and toss to coat.

4-Add 1 cup cooked quinoa, 4 ounces crumbled or cubed feta cheese, and half of the caramelized almonds, then toss again to combine. Taste and adjust the dressing as needed.

5-Divide the salad among plates, garnish with the remaining almonds, and serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to one day.