For the Salad:

6 sweet potatoes, peeled and diced into ¾-inch cubes

6 heads romaine lettuce, chopped into ribbons

8 pre-cooked beets, sliced or quartered

2 cups heirloom cherry tomatoes, halved

4 avocados, diced

2 cups canned chickpeas, rinsed and drained

For the Grilled Salmon:

3 lbs salmon, cut into equal fillets

Kosher salt & freshly cracked black pepper

For the Mustard Herb Vinaigrette:

4 cloves garlic, roughly chopped

2 shallots, roughly chopped

4 tablespoons Dijon mustard

4 teaspoons dried oregano

4 teaspoons dried parsley

1 teaspoon freshly cracked black pepper

1 teaspoon kosher salt

½ cup red wine vinegar

1 cup olive oil

4 tablespoons shredded Parmesan cheese