Spring Salad with Asparagus, Goat Cheese, lemon and Hazelnuts

bunch of asparagus,on the thin side but thick enough to cut in half lengthwise.

fresh peas, or frozen and defrosted

cooked and prepped fava beans, you could use frozen defrosted lima beans

radishes, thinly sliced

medium raw zucchini made into ribbons with a vegetable peeler, (no seeds)

bunch of red leaf lettuce chopped bite size and a generous handful of arugula mixed together or combination of salad greens of your choice

chevre goat cheese, I used the one with honey

the zest of one lemon, you can cut up a few slices for garnish after

toasted hazelnuts, slightly cracked open

shaved Parmigiano Reggiano for top of salad

extra lemons for dressing

olive oil