Bring a large pot of water to the boil.

Add snow peas to pot, boil for 1 1/2 minutes.

Add the asparagus spears, boil for another 1 1/2 minutes.

Add frozen peas, and boil for another 30 seconds or until the water just returns to a simmer, and peas turn bright green.

Immediately drain, refresh vegetables under cold running water until cooled to stop cooking process.

Remove the asparagus and snow peas, blot with paper towels to dry. Leave peas in colander to drain, giving them a toss now and then to help them dry. (It's important to dry vegetables, otherwise it dilutes the dressing and it won't stick. You could use a salad spinner with care, o just let them naturally dry which is easier.)

Split the larger baby cos leaves down the middle, use the small ones whole.

Cut asparagus stems in half on a slight angle.

Shake Dressing ingredients in a jar.

Combine vegetables in a bowl, dress and toss.

Arrange salad on a platter (Note 5). Top with small chunks of goats cheese. Serve immediately!