Goat Cheese and Asparagus Salad

Bring a pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes until bright green and tender-crisp. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. After a few minutes, drain and pat dry.
In a small bowl, whisk together the olive oil, Dijon mustard, and maple syrup until well combined.
In a large bowl, combine the blanched asparagus, mixed greens, cherry tomatoes, and red onion.
Drizzle with the vinaigrette and toss gently to coat the ingredients. Add salt and pepper.
Divide the salad among plates or serve it in a large bowl. Top with crumbled goat cheese and toasted nuts if desired. Garnish with additional salt and fresh cracked pepper to taste.