For the Salad:

• 3 sweet potato peeled and cut into ¾-inch dice
• 3 heads romaine lettuce chopped, ¾ inch ribbons
• 4 beets pre-cooked
• 1 cup cherry tomatoes halved, heirloom variety
• 2 avocado diced
• 1 cup chickpeas rinsed and drained, canned

For the Grilled salmon

• 1.5 lbs salmon cut into equal filets
• salt kosher salt and freshly cracked
• black pepper kosher salt and freshly cracked

For the Mustard Herb Vinaigrette:

• 2 cloves garlic roughly chopped
• 1 whole shallot roughly chopped
• 2 tablespoons Dijon mustard
• 2 teaspoons oregano dried
• 2 teaspoons parsley dried
• ½ teaspoons black pepper freshly cracked
• ½ teaspoons kosher salt
• ¼ cup red wine vinegar
• ½ cup olive oil
• 2 tablespoons Parmesan Cheese shredded