• 1/2 pound thin asparagus, cut on a bias into 1-inch pieces
• 1 cup shelled fresh peas or defrosted frozen peas
• 1 cup sugar snap peas, sliced on the bias, if large
• 1 head butter lettuce, seperated, washed, and dried
• 4 cups baby arugula (5 ounces), washed and dried
• 3 tablespoons chopped or torn fresh mint leaves
• 3 tablespoons fresh chives, cut in 1/2-inch pieces
• 1 4-ounce log fresh goat cheese
• 4 to 6 hard-boiled eggs, halved or cut into wedges

Tarragon Vinaigrette

• 3 tablespoons extra virgin olive oil
• 1 tablespoon vinegar (red wine, white wine, or white balsamic)
• 1 teaspoon Dijon mustard
• 1 large shallot, minced
• 1 small garlic clove, minced or grated
• 1/2 teaspoon honey
• 1 teaspoon chopped fresh tarragon
• Kosher salt
• Freshly-ground black pepper