Toast the pine nuts by putting them in a hot pan dry, then just toss/stir them every 30 seconds and then transfer to a bowl or container after a couple of minutes or once the nuts develop some color and toast nicely.

Toss the asparagus in a pinch of salt, pepper and a small drizzle of olive oil. Get a griddle pan on high heat, then add your asparagus and cook for about 1½ minutes on each side. Transfer to a bowl and set aside.

While the asparagus is cooling down you can make your dressing by simply whisking all of the dressing ingredients in a bowl with a pinch of salt and pepper. Whisk until the mixture has not only combined, but has also thickened. Taste the dressing to test the acidity and the seasoning, once the dressing is done set aside.

Make sure that the romain lettuce, basil and watercress has been washed then dried if it hasn't already. Then put those 3 ingredients in the bowl with the asparagus.

Bring the vegetable stock to a boil, then turn the heat down to a very gentle simmer. Carefully submerge the salmon fillets into the stock and poach for about 8-10 minutes, depending on the size and thickness of your salmon (my fillets were only 120g each so they only needed 5-6 minutes cooking). Use a fish slice to gently take the salmon out of the stock, then drain onto kitchen paper.

Now you are ready to prepare your salad. So first off, get the bowl of your mixed greens, then add about 2-3 tablespoons of your dressing making sure that you stir/shake it before adding it (you want to add just enough dressing to coat the leaves once mixed). Next, use your fairy fingers to mix all of the leaves together.

Lay your dressed greens out on your desired plate or platter. Next, scatter your mozzarella cheese over the dressed leaves. Take your poached salmon, then break it up and flake it over the top. Sprinkle over your shaved parmesan and finally, sprinkle over your toasted pine nuts as your last topping then serve while the salmon still has some heat.