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1. Combine juice, oil, mint, honey, and pepper in a bowl, stirring with a whisk.
2. Divide butter lettuce evenly among 4 plates. Top each serving with 1/4 cup asparagus, 1 tablespoon hazelnuts, and 1 1/2 teaspoons cheese. Drizzle vinaigrette evenly over salads. Sprinkle evenly with salt.
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