In a bowl, combine the cucumbers, radishes, and parsley. Drizzle with extra virgin olive and season with salt and pepper. Set aside.

In a small bowl, whisk together the lemon juice, Dijon mustard, and honey until smooth and creamy. Whisking continuously, slowly pour in the extra virgin olive oil. Continue whisking until the vinaigrette is smooth and creamy and completely emulsified. Season with salt and pepper and set aside.

Heat the extra virgin olive oil in a skillet over medium heat. Once hot, add the tomatoes and cook for 3-4 minutes or until the skins begin to blister slightly. Add the asparagus and season with salt and pepper. Cook, stirring occasionally, for 5-6 minutes or until the asparagus is bright green and tender-crisp. Do not overcook the asparagus. Turn off the heat.

In a bowl, combine the watercress with 1 teaspoon extra virgin olive oil and a scant sprinkle of salt and pepper. Set aside.

Right before serving, whisk the honey-Dijon vinaigrette to ensure it's emulsified. Divide the watercress between bowls and arrange the bocconcini on top. Pile the cucumber-radish salad on one half of the watercress and the warm asparagus and tomatoes on the other half. Drizzle each bowl with the vinaigrette. Enjoy!