Directions

1. 1
   Shave both the asparagus and zucchini using a vegetable peeler.
2. 2
   To a large bowl add shaved asparagus, zucchini ribbons, arugula, shaved parmesan, radishes, and raw almonds. Set aside.
3. 3
   To a small bowl add mustard, honey, garlic clove, champagne vinegar, lemon juice, olive oil, salt, and pepper. Using a whisk mix everything together until the dressing is emulsified. (the vinegar and oil no longer separate)
4. 4
   Drizzle the dressing over the salad and lightly toss.
5. 5
   Serve immediately.