Step 1

Preheat oven to 400 degrees.

Step 2

Wash potatoes and pat dry. If potatoes are small, cut in half. Larger potatoes can be cut into quarters. Cut them into similar sizes so they'll cook at the same rate. Place on rimmed baking sheet in a single layer. Drizzle with olive oil and mustard. Toss until well coated and then sprinkle with herbs de Provence. Toss again. Roast potatoes for 25 minutes, or until tender when pierced with a fork.

Step 3

Rinse asparagus with cool water and pat dry. Trim off woody end and lay asparagus onto a separate baking sheet in a single layer. Drizzle with olive oil and sprinkle with freshly ground black pepper. Roast in preheated 400 degree oven for 8 minutes. Timing could vary from 5-10 minutes depending on thickness of spears. Asparagus will turn bright green when still al dente and perfectly done.

Step 4

Zest garlic clove and lemon into a small bowl. Add dijon mustard and whisk to form a paste. Squeeze the juice from the lemon over the paste and whisk well. Slowly drizzle the oil into the bowl while whisking. Continue to whisk until emulsified. Set aside.

Step 5

Get the salad ingredients and a large serving platter ready to assemble. Start by spreading out the fresh greens. Then add the roasted asparagus, herby potatoes, sliced hearts of palm, roasted red pepper strips, small white beans, kalamata olives, and thinly sliced radish.

Step 6

Drizzle some lemon vinaigrette over the salad and serve the remaining dressing on the side.