Spring Vegetable Salad with Asparagus, Peas and Radishes

Ingredients (17)

• 1 teaspoon extra-virgin olive oil
• 1/4 heaping cup sliced almonds
• 1/8 teaspoon salt, plus more for seasoning the salad
• 1/2 cup fresh or frozen (defrosted) English peas
• 6 stalks asparagus, tough ends trimmed 
• 15 snap peas, strings stripped off
• 4 radishes
• 1 head butter lettuce, washed and torn into large pieces
• 1/4 cup loosely packed fresh mint (or fresh dill, tarragon or a combination), roughly chopped
• Freshly ground black pepper
• 2 tablespoons crème fraîche
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• Zest of 1/2 lemon
• 3 tablespoons fresh chives, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt