5. Combine the mixed greens with the sundried tomatoes and green beans in a large bowl. Toss with vinaigrette until well coated but not overdressed.

6. Pile the salad in the center of a plate. Tuck the asparagus underneath the greens and top with the grilled salmon. Sprinkle the crumbled goat cheese and toasted pine nuts over the salad and serve immediately.

Serves 2