Trim woody ends off asparagus and cut into 1" lengths on an angle. Peel and halve shallot. Slice half the shallot into thin strips (julienne) and cut other half into a fine dice. Mince garlic. On one half of prepared baking sheet, toss asparagus, garlic, and julienned shallots with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Roast 6 minutes. Vegetables will not be fully cooked, but will finish in a later step after adding crostini to pan.

Trim ends from baguette and cut into 4 crostini on a slight angle. Slice sugar snap peas lengthwise, exposing peas inside. Hold romaine head at root end and chop coarsely. Trim and slice radishes into thin rounds.

Remove baking sheet from oven and place crostini on other half. Evenly top crostini with goat cheese. Drizzle with 1 tsp. olive oil and season with a pinch of salt and pepper. Return baking sheet to oven and bake 6-8 minutes, or until vegetables are tender and slightly charred and goat cheese has softened.

In a large mixing bowl, combine Champagne vinegar, honey, finely diced shallots (to taste), 1 1/2 Tbsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Mix until ingredients are combined.

In bowl containing dressing, toss romaine, sugar snap peas, and radishes until coated.

Divide salad between two plates or bowls. Garnish with roasted vegetables, pine nuts, and serve with goat cheese crostini.