How to Make It
Spread chopped mixed herbs in an even layer on a medium plate. Roll goat cheese log in herbs until evenly coated, pressing lightly to adhere. Chill 10 minutes.
Gently toss together asparagus, sugar snap peas, radishes, spring greens, sweet peas, and mint leaves in a large bowl until well combined. Drizzle mixture with lemon juice and olive oil, and sprinkle with salt and pepper. Gently toss to coat.
Using a sharp knife, slice the goat cheese log into 12 (1/4-inch-thick) rounds. Arrange goat cheese rounds on top of salad. Sprinkle with almonds, and serve.