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To make salad dressing, combine shallot, mustard, honey, red wine vinegar and two pinches of salt in a mixing bowl. Mix well with a whisk.
Slowly drizzle in olive oil while whisking vigorously. Adjust seasoning with salt and pepper. Set aside.
Assemble salad just before serving. Place arugula in a large mixing bowl and very lightly coat with dressing. Adjust seasoning to taste. Spread greens on a large platter.
Put sliced beets and radishes in the same mixing bowl and toss with ½ cup of dressing until coated. Add the juice of half a lemon and toss again. Taste, adding more salt, lemon juice or dressing as desired. Lay the dressed beets and radishes over the arugula, shingling them to look like a mosaic.
Lay slices of orange and grapefruit in between and underneath the beets and radish. Sprinkle with pistachios and serve with Green Goddess Salmon.