Spring Salad with Goat Cheese

Step 1: Bring a large pot of water to the boil.

Step 2: Add the snow peas to the pot and boil for 1 1/2 minutes.

Step 3: Add the asparagus spears and boil for another 1 1/2 minutes.

Step 4: Add the frozen peas and boil for another 30 seconds, or until the water just returns to a simmer and the peas turn bright green.

Step 5: Immediately drain the vegetables and refresh them under cold running water until cooled to stop the cooking process.

Step 6: Remove the asparagus and snow peas and blot them with paper towels to dry. Leave the peas in the colander to drain, tossing them now and then to help them dry. Dry the vegetables so they do not dilute the dressing and so the dressing will stick. You can use a salad spinner with care, or let them dry naturally.

Step 7: Split the larger baby cos leaves down the middle and use the small ones whole.

Step 8: Cut the asparagus stems in half on a slight angle.

Step 9: Shake the dressing ingredients in a jar.

Step 10: Combine the vegetables in a bowl, add the dressing and toss.

Step 11: Arrange the salad on a platter. Top with small chunks of goat cheese and serve immediately.

Tip: Hold back half the peas and scatter them over the arranged salad so they show on top.