Bring 2 cups of salted water to a boil in medium saucepan. Cut the asparagus into 2-inch pieces. Blanch the asparagus in the water for 3 minutes. Add the peas to the saucepan and cook for 1 minute more. Immediately drain the vegetables and transfer them to an ice bath to stop the cooking process and set their bright green color. (this is called ‘shocking’)

Make the lemon-shallot vinaigrette. Combing the vinegar, Dijon mustard, honey, minced shallots, lemon juice and zest, thyme and black pepper in a small bowl. Drizzle in the olive oil, whisking constantly. Whisk until the vinaigrette comes together and has thickened. Season to taste with salt.

Place the salad greens in a large salad bowl and add the asparagus, peas, orzo and mint. Drizzle some of the vinaigrette over top and toss everything together. Season with salt and freshly ground black pepper. Add additional dressing, if desired. Top with the hazelnuts and the goat cheese. Serve immediately or refrigerate until ready to serve.