Instructions:

Preheat oven to 475° F.  Place asparagus on baking sheet and drizzle with oil. Season with salt and pepper to taste.  Bake for 5-8 minutes until asparagus is tender.  Remove asparagus from pan and set aside.

Place potatoes in a 4 quart saucepan and cover with cold water by 2 inches.  Bring to a boil and add salt (1/2 teaspoon per quart of water).  Reduce heat to a simmer and cook, uncovered, 10-20 minutes until potatoes are tender when pierced with a knife.  Remove from water with a slotted spoon, drain, and cool to room temperature.  Cut into ½ inch thick slices.

With a cheese plane or vegetable peeler, shave the block of cheese lengthwise to make thin ribbons.

In a small bowl whisk together mustard and vinegar.  Continue to whisk while adding oil in a slow steady stream.  Add salt and pepper to taste.

To compose each salad place several whole lettuce leaves on a plate.  On each plate arrange 4 asparagus spears and equal portions of potatoes and salmon.  Top with cheese. Sprinkle with capers and drizzle with dressing.

Serves 2 as an entrée or 4 as an appetizer