I woke up salivating. I couldn't wait for lunch. I was so excited to eat the rest of my olive oil poached salmon and asparagus. I threw together a quick vinaigrette and tossed it with some butter lettuce from the farmers market. I put the salad greens on a plate, topped it with the salmon and asparagus, and sprinkled with some leftover minced chives. It was light, refreshing and oh so good. It also looked really pretty and felt much fancier than most of the things I cook. It would make a great salad for a plated lunch (bridal shower, baby shower, lunch with friends on a hot summer day, you name it).