Asparagus, Goat Cheese Salad

Ingredients

• 1 bunch of asparagus, on the thin side but thick enough to cut in half lengthwise
• 1 cup fresh or frozen peas
• 5 radishes, thinly sliced
• 2 medium raw zucchini, made into ribbons (avoid seeds)
• 1/2 bunch of red leaf lettuce, chopped bite size and generous handful arugula mixed together
• 4 oz goat cheese
• zest of 1 lemon
• 1/2 cup toasted hazelnuts
• shaved parmesan cheese for top of salad
• olive oil and lemons, for dressing

Instructions 

1. Place asparagus on baking sheet, drizzle with olive oil, and roast at 375 degrees for 5-10 minutes (just until raw taste is gone, you do not want limp asparagus). Remove, cool, and slice lengthwise.
2. Make lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil. 
3. Add goat cheese to olive oil/lemon dressing and mash/loosen it up. 
4. Gently toss and coat the asparagus with goat cheese/lemon mixture, add salt and pepper to taste. 
5. On large platter, assemble the greens, peas, radishes, zucchini ribbons. End with the goat cheese coated asparagus on top. 
6. Sprinkle toasted hazelnuts all around.
7. Spoon extra lemon dressing as desired.
8. Add shavings parmesan cheese on top.
9. Garnish with any leftover lemon slices.

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