shaved asparagus salad with goat cheese and hazelnuts

INGREDIENTS

3 tbsp

extra-virgin olive oil

2 tbsp

champagne vinegar or white wine vinegar

1/2

small shallot, minced (or 3 T chopped chives)

1 tbsp

chopped fresh dill

2 tsp

Dijon mustard

1 tsp

honey

1/2 tsp

salt

1/2 tsp

freshly ground pepper

hearts of romaine, very thinly sliced

bunch of asparagus, woody ends removed and spears shaved with vegetable peeler

3 oz

fresh chevre

1/4 cup

chopped toasted hazelnuts