• Preheat the oven to 350 degrees.
• Slice the larger potatoes lengthwise and the purple potatoes in half. Place the potatoes on a baking sheet lined with parchment paper. Add the olive oil, salt, pepper, and seasoning, then toss together. Turn sliced potatoes “cut-side” down. Space potatoes evenly for optimal roasting. Roast in the oven for 25-30 minutes or until crispy and golden brown.
• While the potatoes are roasting, begin preparing the rest of the salad’s components.
• For the asparagus, snap one in half. Using your chef knife, slice the rest to match the length of the snapped spear. Then, one at a time, lay a spear onto the cutting board and carefully shave it into ribbons using a potato peeler. Set aside
• Segment the oranges and grapefruits, then set them aside.
• If you’re adding shrimp to the salad, toss it into a bowl with a bit of olive oil, salt, and pepper. Then, sear the shrimp on both sides in a preheated cast-iron skillet until cooked through. Set aside.
• Remove the potatoes from the oven and let them cool for about 10 minutes.

FOR THE VINAIGRETTE

• Add the lemon juice, Dijon mustard, champagne vinegar, olive oil, salt, pepper, and dill to a small bowl. Whisk the ingredients together until emulsified. Set aside.

TO ASSEMBLE THE SALAD

• Choose a beautiful large platter to build your salad.
• Spread the arugula onto the platter. 
• Carefully place the potatoes on top of the arugula. 
• Add grapefruit and orange segments around the potatoes.
• Snuggle in the sliced radishes.
• Top the salad with shaved asparagus ribbons
• Drizzle the vinaigrette over the salad, sprinkle with salt and pepper and serve