METHOD:

Prepare the vinaigrette first by combining all the ingredients in a small bowl or jar. If in a bowl then whisk until well combined and emulsified and if in a jar simply shake the jar for the same result. Set aside.

Cut the chunky bottom bit off the gem lettuce. This should allow you to separate the layers of the leaves. If you find that some leaves are too big feel free to cut them in half, otherwise leave them whole.

Remove the tough end off the asparagus. Then use a vegetable peeler to shave the asparagus lengthways. Lay the asparagus flat close to the edge of your cutting board. Start peeling at the bottom, more solid end, and drag the peeler toward the more brittle top. Repeat until the remaining piece of asparagus is as thin as you can make it.

Combine the gem lettuce leaves, shaved asparagus, baby leafy green of choice and peas in a  mixing bowl. Drizzle over the dressing and toss to coat.

Serve the salad on a serving platter big enough to fit it and finish with a generous amounts of vegan parmesan shavings and a sprinkling of flaked sea salt. I use a vegetable peeler to shave the vegan parmesan as well.

Serve straight away.