Preheat your oven to 400°F (200°C) to achieve crispy potatoes.

Wash and dry the fingerling potatoes, then slice them in half lengthwise.

Toss the halved potatoes in olive oil, kosher salt, and freshly cracked black pepper. Spread them in a single layer on the baking sheet.

Roast the potatoes for about 20 minutes, check for golden color, and toss them.

Add spring onions to the potatoes and return to the oven for an additional 20 minutes.

Combine fresh asparagus, radishes, tarragon, chives, and chosen greens in a large bowl.

Once cooled slightly, add roasted potatoes and spring onions to the bowl and toss gently.

Whisk together vinegar, mustard, honey, orange juice, orange zest, capers, and toasted pistachios for the vinaigrette.

Drizzle vinaigrette over the salad, toss gently to combine.

Serve topped with crumbled goat cheese and additional cracked black pepper.