1. To make the Mustard Vinaigrette, combine vinegar, lemon juice, mustard and honey in a small jar and shake to break up mustard. Add oil, salt and pepper and shake to emulsify. 
2. The dressing can be made up to a week in advance and chilled until needed. Bring back to room temperature and shake well before serving.
3. Separate lettuce leaves and cut the larger ones in half. Drop asparagus into a pot of boiling salted water and cook just until the water comes back to a boil (about 2 minutes). Drain well and cool immediately in iced water to preserve colour. Drain again. Slice radishes very thinly with a mandolin or a vegetable peeler.
4. When ready to serve, arrange lettuce leaves on a platter and toss with a little dressing. Scatter asparagus, radishes, avocado and microgreens or chives or spring onions over the top. Drizzle with remaining dressing and serve immediately.

More recipes from Annabel's Christmas menu

• Berry trifle
• Sunshine cocktails
• Quinoa stuffing
• Roast turkey