Prepare an ice bath by placing ice cubes and cold water into a large heat proof bowl, set aside.

Bring a large pot of salted water to a boil. Blanch the asparagus in the pot of boiling water for 1 minute, then using a strainer remove the asparagus from the boiling water and place immediately into the ice bath. Bring water back to a boil and add peas; cook for 1 minute then remove with a strainer and add to the ice bath. Repeat steps for the snow peas and sugar snap peas adding ice to ice bath as needed to keep it chilled.

Drain vegetables from ice and gently pat dry with a clean towel. Set aside or refrigerate until needed.

In a small bowl whisk together olive oil, lemon juice, lemon zest, honey, salt, pepper until well combined. Whisk in chopped mint and dill. Set aside or refrigerate until needed.

Toss lettuce leaves with half of the dressing to lightly coat and arrange on serving platter. Toss blanched vegetables and radishes with a few more spoonfuls of dressing and place on top of the lettuce leaves.

Scatter crumbled goat cheese and a few torn mint leaves and dill fronds across the top and serve with remaining dressing alongside.