Spring greens with blood orange, roasted fennel, asparagus & shrimp

I don't know about you, but this Chicago winter has got me eating some keep-me-warm comfort food that's not so great for me. Last night, in an attempt to get back on track, I made this salad. It was super easy and tasty.

What you'll need:
Good sized raw shrimp (about six per person) - cleaned and de-veined (it's easier this way)
Organic spring greens
3 Blood oranges
Asparagus
1 bulb fennel
Good olive oil
Dijon mustard
Garlic
Salt & pepper

To start:
Cut asparagus and fennel, drizzle with olive oil, salt & pepper; bake at 350 about 20min
Section one blood orange; set aside
Wash greens, allow to dry
In a saute pan, cook shrimp with olive oil, diced garlic, salt & pepper (don't overcook!)
In a large salad bowl, mix spring greens, roasted fennel & asparagus, blood orange sections and dressing
Plate salad in low, wide salad bowls then lay shrimp on top

For dressing:
Juice two blood oranges
Knife-full of dijon
Salt and pepper generously
Drizzle in olive oil while whisking until emulsified (about half as much oil as orange juice)