1 small fennel bulb, thinly sliced, fronds reserved
1/2 cup julienned sweet red pepper
Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. Using kitchen scissors, snip off tips of outer leaves. Place in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli to steamer basket; cover and cook until crisp-tender, 3-4 minutes. Drain.
Meanwhile, in a small saucepan, combine wine and one shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside.
With a spoon, carefully remove the fuzzy centers and discard. Thinly slice artichoke hearts.
Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.