Whisk together Silver Palate Dijon Mustard, orange juice, chicken stock and 3 tablespoons of the oil, the tarragon and shallot in a small bowl. Season with salt and pepper. Set sauce aside. Blanch asparagus in a pot of boiling water until crisp-tender, about 5 minutes. Drain, plunge in cold water to cool, drain again. Blot dry. Heat remaining oil in a nonstick skillet. Sauté shrimp until pink and just cooked through. Arrange radicchio leaves on individual plates. Fan out several spears of endive from radicchio. Place spears of asparagus in larger pieces of endive. Mound shrimp inside radicchio leaf. Drizzle sauce over salad.