Bring a medium pot of salted water to a boil. Add green beans and blanch for 3 minutes. Drain and set aside to cool.

Shave asparagus spears into ribbons using a vegetable peeler. Quarter the radishes. Slice scallion greens.

In a small jar or bowl, combine olive oil, champagne vinegar, dijon mustard, and orange juice. Shake or whisk until emulsified. Season to taste with kosher salt and black pepper.

On a serving platter or large shallow bowl, layer green beans, shaved asparagus, radishes, dill, sunflower sprouts, scallions, and sliced almonds.

Drizzle with vinaigrette just before serving.