Get a full taste of spring with this baby spinach, pea, and asparagus salad topped with herbed goat cheese. Blanch the asparagus and peas, make the herbed goat cheese, and whisk together the dressing up to 1 day ahead. When you're ready to serve, toss the spinach and veggies with the dressing, top with the cheese, and dinner is ready. For ease in coating the goat cheese with herbs and cutting it into neat rounds, be sure to use the plastic wrap to help you roll it and keep it together as you slice.
Place a bowl of ice water next to the sink. Bring 8 cups water to a boil in a medium stockpot over high. Add asparagus and peas, and cook until tender, 2 to 3 minutes; drain. Plunge asparagus and peas into ice bath; drain. Transfer to a baking sheet lined with paper towels to dry; sprinkle with 1/4 teaspoon salt.
Place a 12-inch square of plastic wrap on a work surface. Sprinkle parsley and chives in the middle of the square. Roll goat cheese in herb mixture to coat, and roll plastic wrap around cheese. Gently roll into a 4-inch-long log. Cut log into 8 (1/2-inch-thick) rounds, cutting through the plastic; discard plastic.
Whisk together lime zest, juice, mustard, honey, chopped mint, pepper, and remaining 1/2 teaspoon salt in a medium bowl. Slowly whisk in oil.
Toss dressing with spinach; add asparagus, peas, and radishes; top with almonds, cheese, and mint leaves.
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