Place the cleaned baby potatoes in a medium pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a simmer over medium-high heat. Cook until just tender when pierced with a knife, about 12–15 minutes depending on size. Drain and let cool slightly; if larger than bite-size, halve them.

Blanch asparagus and peas

While potatoes cook, bring a large pot of salted water to a rolling boil. Add asparagus pieces and blanch 1 minute; add sugar snap peas and blanch an additional 30–45 seconds until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Slice radishes and scallions, and roughly chop the fresh herbs. Place mixed greens in a large serving bowl and refrigerate until ready to assemble.

Make the Lemon-Herb Vinaigrette

In a small bowl or jar combine the lemon juice, Dijon, honey, minced garlic, salt, and pepper. Whisk or shake to combine. Slowly stream in the olive oil while whisking until the dressing emulsifies. Taste and adjust: more lemon for brightness, more honey for sweetness, or a pinch more salt.

Assemble the Plate

Warm the cooked potatoes briefly in a skillet with 1 tsp olive oil over medium heat for 2–3 minutes to refresh their surface (optional). Arrange warm potatoes, blanched asparagus, peas, sliced radishes, scallions, and mixed greens on a large platter or divide among four plates.

Drizzle about half the vinaigrette over the composed vegetables and gently toss or lift to coat, leaving some greens untouched for contrast. Taste and add more dressing if needed.

Scatter chopped fresh herbs over the plate, crumble the soft cheese evenly, and sprinkle toasted seeds or nuts. Finish with lemon zest and a light sprinkle of flaky sea salt and freshly ground black pepper.

Serve

Serve immediately at room temperature so the flavors of the local seasonal produce shine. Leftovers keep refrigerated up to 2 days; dress just before serving to avoid soggy greens.