• Scrub fingerling potatoes clean and place in large pot. (Do not cut the potatoes prior to boiling; you will lose some of the color.)
• Cover potatoes with cold water and bring to a boil.
• Cook potatoes for 10-15 minutes, just until fork tender.
• Remove the tough woody ends of the asparagus and trim ends from green beans.
• Cut beans and asparagus into equal sized pieces.
• Place the green beans and asparagus in pot, cover with cold water and bring to a boil.
• Continue boiling for about 4-5 minutes; do not overcook.
• Place almonds on a dry pan, heat on medium and stir continuously for about 3-5 minutes until they are toasty and brown. Watch them closely as they can burn easily.
• When the potatoes, beans and asparagus have cooked, drain them in a colander. Cut fingerlings into large bite-sized pieces and place all into a large bowl.
• Add the vinaigrette to the warm potatoes and veggies and toss to coat.
• Just before serving, sprinkle the salad with the toasted almonds and the shaved cheese.

Vinaigrette

• Place the olive oil, apple cider vinegar, lemon juice, Dijon mustard, minced garlic and black pepper and whisk vigorously.