Whisk together the Tamari Splash, olive oil rice vinegar, maple syrup ginger, sesame oil, and a pinch or two of salt and pepper. Set aside.

Bring a large pot of water to a boil. Have a strainer, a bowl of ice water, and a paper towel-lined plate or sheet tray standing by. Add the snow peas to the boiling water and boil for 1 ½ minutes. Add the asparagus and continue to boil for another 1 ½ minutes. Add the peas and boil for 30 seconds. Drain and add to the bowl of ice water.

Remove the snow peas and asparagus and place on the paper towels to dry. Strain the peas in the strainer and let them dry.

Place the blanched vegetables in a bowl, add about ¾ of the dressing, and toss to coat. Season with salt and pepper if desired.

Toss the lettuce and mint leaves with the rest of the dressing, adding some salt and pepper if desired. Arrange on a platter. Top with the blanched vegetables and dot with goat cheese and edible flowers if using..

Serve immediately.