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

Lemon Vinaigrette:

• 2 tbsp vegetable oil
• 2 tbsp olive oil
• ¼ cup lemon juice about 1 large lemon, fresh
• lemon zest from 1
• 1 tsp Dijon mustard
• ½ tsp honey to taste
• 2 garlic cloves, minced
• salt sea salt and freshly cracked, to taste
• black pepper sea salt and freshly cracked, to taste

Spring Salad

• 5-6 asparagus thick stalks, woody ends trimmed
• olive oil to taste
• salt sea salt and freshly cracked, to taste
• black pepper sea salt and freshly cracked, to taste
• 2 cups butter lettuce
• 2 cups spinach baby
• 2 cups arugula baby
• 1 zucchini small, shaved with vegetable peeler
• 2 radishes shaved with vegetable peeler
• ¼ cup peas fresh or frozen and thawed
• ¼ cup hazelnut toasted
• Parmesan Cheese fresh, shaved