Spinach, Mango and Strawberry Salad
1/4 cup blanched slivered almonds
1/8 cup white wine vinegar
1 tablespoons balsamic vinegar
1 tablespoons olive oil
1 teaspoons dry mustard
1 teaspoon brown sugar
1/8 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 375 degrees F.
Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
In a small bowl, mix white wine vinegar, balsamic vinegar, brown sugar, olive oil, dry mustard, tarragon, salt, and pepper.
In a medium bowl, toss the vinegar mixture with the spinach, strawberries and mangos. Top with the toasted almonds.