Ingredients

• 4 ounces salmon
• Olive oil
• 3/4 ounce Herb Vinaigrette, recipe follows
• 2 ounces mesclun greens
• 3 ounces chickpeas
• 1.5 ounces cucumber slices
• 12 ounces orange segments
• 1/2 each shredded scallion
• 2 sprigs dill leaves
• 1/4 teaspoon mustard
• 1/4 teaspoon olive oil
• 1/4-ounce red wine vinegar
• Salt and pepper

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Instructions

1. Preheat a grill.
2. Lightly coat the salmon with oil and grill to desired doneness.
3. Lightly toss the dressing with greens, chickpeas, and cucumbers and place on a plate. Place the salmon on top. Arrange the orange segments around artistically and then sprinkle with scallions.
4. Lightly chop the dill leaves and place in a bowl. Whisk in mustard and olive oil. Then add red wine vinegar and a pinch of black pepper and salt.