Peas and Carrots Salad With Goat Cheese and Almonds Recipe

Ingredients (11)

• 4 ounces fresh goat cheese
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon zest and 2 teaspoons juice from 1 lemon
• Kosher salt and freshly ground black pepper
• 1/2 pound baby carrots, trimmed and peeled, handful of tender fronds reserved
• 1/2 pound fresh shell peas, shucked
• 1/2 pound sugar snap peas, string removed, cut on a bias into 1/2-inch pieces
• 1 teaspoon dijon mustard
• 2 teaspoons toasted pumpkin seed or walnut oil, plus more for drizzling
• 1/2 cup Marcona almonds, toasted and cut in half
• 4 teaspoons honey