Spring Salad with Asparagus, Zucchini, and Hazelnuts with a Lemon Vinaigrette

Lemon Vinaigrette:

• 2 tbsp vegetable oil
• 2 tbsp olive oil
• ¼ cup fresh lemon juice (about 1 large lemon)
• Zest from 1 lemon
• 1 tsp Dijon mustard
• ½ tsp honey, to taste
• 2 cloves of garlic, minced
• Sea Salt and freshly cracked black pepper, to taste

Spring Salad

• 5-6 thick stalks of asparagus, woody ends trimmed
• Olive oil, to taste
• Sea salt and freshly cracked pepper, to taste
• 2 cups butter lettuce
• 2 cups baby spinach and arugula
• 1 small zucchini, shaved (with vegetable peeler)
• 2 radishes, (shaved with vegetable peeler)
• ¼ cup fresh (or frozen & thawed) peas
• ¼ cup toasted hazelnuts
• Fresh parmesan, shaved