Santa Barbara Salad

One of our favorite places is the Four Seasons Biltmore in Santa Barbara.  The Spanish architecture, the ocean, the hospitality: it's such an amazing place.  I had this salad last time we stayed there while lounging by the kiddie pool.  It was so good, I had to try to make it at home.  I have made it at least a dozen times since, with a number of variations: added baby tomatoes, used baby kales instead of red leaf lettuce, etc.  So, make it you're own: it's versatile.  The dressing is enough for about 4 salads (I like to keep lots around.)

6 asparagus spears, blanched, cooled and sliced
2-3 large handfuls of chopped red leaf lettuce
1 apple cut into matchsticks
1/4 cup dried cranberries
1/4 cup Marcona almonds
6-8 baby carrots cut into matchsticks
2 oz goat cheese, crumbled

Dressing:
1 clove garlic, minced
2 Tablespoons dijon mustard
1/4 cup champagne vinegar
2 Tablespoons honey
Juice of 1/2 - 1 lemon (to taste)
1/2 cup EVOO
Salt and Pepper to taste

Place dressing ingredients in a jar and shake vigorously.  Combine all salad ingredients in bowl except the goat cheese and toss with some of the dressing.  Top with the goat cheese crumbles and serve.
Serves about 4