Spring Salad for Mother's Day - Andrew Zimmern

Ingredients

• 2 small beets
• 2 large artichokes, trimmed
• 2 lemons, halved
• 1 bunch asparagus, trimmed and blanched
• 2 carrots, thinly sliced and blanched
• 1 pound fresh shrimp, peeled, deveined and halved lengthwise
• 1/4 cup lemon olive oil
• 1 bunch chives, plus more for garnish
• 1 bunch parsley, large stems removed
• 1/4 cup olive oil
• 1 endive, thinly sliced
• 1 pint cherry tomatoes, halved
• 1 shallot, thinly sliced
• 1 orange, cut into supremes
• 1/2 cup oil-cured olives, pitted
• Lemon juice, for garnish
• Olive oil, drizzled for garnish