How to Make It
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.