Using a mandolin, thinly slice 5 radishes on the lowest setting. Next, trim and discard 300g snap pea ends, and slice in half length-wise. Break off and discard the tough ends of 1 lbs asparagus, then cut the remaining stalks into bite-sized pieces, about 1-inch long.
Bring a medium pot of water to boil and season with 3 tablespoon of salt. Once boiling, add asparagus and turn off the heat. Let the asparagus cook in the hot water, stirring occasionally for 5 minutes, or until bright green and tender. Drain and rinse with cold water until cool to the touch, then dry with a clean dish towel.
In a small bowl, whisk together 1 tablespoon mustard, 1 tablespoon honey, 2 tablespoon red wine vinegar and 6 tablespoon olive oil until emulsified season with a pinch of salt and lots of cracked black pepper. Taste and adjust seasoning.
Add a drizzle of honey-dijon vinaigrette to the bottom of a shallow serving tray. Top with ½ the radishes, peas, asparagus and goat cheese. Repeat layers with remaining ingredients, then finish with mint leaves and the rest of the dressing. Serve immediately.
