Spring Garden Salad with Herb Vinaigrette

PREPARATION

1. Prepare an ice bath by filling a bowl with equal parts ice and water then bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and crisp-tender, about 2 to 3 minutes. Use a mesh strainer or slotted spoon to transfer the asparagus to the ice bath and press to fully submerge. Once fully cooled, remove from the ice bath and place on a towel-lined plate.
2. Drain the pot then add the potatoes. Cover them with cold water by 1 inch. Season the water generously with salt then set the pot over high heat. Bring to a boil then reduce the heat and simmer, stirring occasionally, until just fork-tender, about 10 to 12 minutes. Remove the pot from the heat and let cool slightly in the water for 10 minutes before draining. Once cool, slice in half horizontally.
3. Make the salad dressing by whisking the mustard, vinegar, shallots and olive oil together in the bottom of a small bowl. Add the chives, tarragon and 2 tablespoons dill and season with salt and pepper.
4. Arrange the asparagus, potatoes, eggs, artichoke hearts, olives and radishes on a serving plate. Drizzle with dressing, garnish with remaining dill and serve immediately.