Scrub the fingerling potatoes clean and place in a large pot. (do NOT cut the potatoes prior to boiling, you will lose some of that beautiful color). Cover the potatoes with cold water and bring to a boil. Cook potatoes for about 10-15 minutes just until fork tender.
Remove the tough woody ends of the asparagus and trim ends from the green beans. Cut the beans and asparagus into equal sized pieces. Place the green beans and asparagus into a pot, cover with cold water and bring to a boil. Boil for about 4-5 min, do not over cook.
For the vinaigrette, place the olive oil, apple cider vinegar, lemon juice, dijon mustard, minced garlic and black pepper and whisk vigorously.
To toast the almonds, place them into a dry pan, heat on medium, and stir continuously for about 3-5 min, just until they are toasty and brown. Watch them closely, they will burn if you turn your back to them! (I maaaybeee experienced this while testing the recipe, ooops).
When the potatoes, and the beans and asparagus, have cooked drain them in a colander, cut the fingerlings into large bite sized pieces, and place all into a large bowl. Add the vinaigrette to the warm potatoes and veggies and toss to coat.
Just before serving sprinkle the salad with the toasted almonds and the shaved cheese.