For the Salad:

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

For the Grilled salmon

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

For the Mustard Herb Vinaigrette:

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