Prepare and sauté the asparagus

• Trim the woody ends off the asparagus and cut into bite-sized pieces.
• Sauté in a hot pan with a little olive oil for 2–3 minutes, until just tender.
• Optionally deglaze the pan with the white wine, then set the asparagus aside to cool.

Blanch the peas

• Blanch the peas briefly in boiling water, then drain and cool.

Make the dressing

• Whisk together the olive oil, diced shallot, lemon juice, Dijon mustard, honey, salt and black pepper in a small bowl, or shake in a jar until emulsified.

Assemble the salad

• In a large bowl, combine the cooled asparagus, cucumber slices, diced kiwi, mint leaves, blanched peas and roasted pistachios.
• Drizzle with the dressing and toss gently to combine.

Plate and serve

• Plate the salad and top with the buffalo mozzarella, tearing it open to reveal the creamy center.
• Finish with a drizzle of the remaining dressing and extra crushed pistachios.