Springtime Green Mishmash Salad

• 3 3/8 cups fresh beans
• 15 pecans
• 1 bunch asparagus green
• 1 orange juice
• 1 tablespoon balsamic vinegar
• 1 1/2 tablespoons olive oil
• salt
• ground black pepper
• salad leaves Mesclun
• mint
• dill
• 9/16 pound smoked salmon cut in cubes or slices
• 7 tablespoons fresh goat cheese

1. Shell the beans, cook in boiling salted water for 2 to 3 minutes, then run under cold water, and remove the skin .
2. Toast the pecans in a frying pan 4 to 5 minutes to make them crunchy. Set aside.
3. Preheat oven to 220 degrees Celsius.
4. Wash the asparagus with cold water, and cut into 4 centimeter pieces.
5. Place the asparagus on a baking tray.
6. Lightly oil the asparagus, and bake for 10-13 minutes.
7. Prepare the dressing by mixing orange juice, balsamic vinegar, olive oil, salt, and pepper. Stir.
8. Rinse the salad leaves.
9. Chop the mint and dill.
10. Cut the smoked salmon into large cubes.
11. Cut the goat cheese into chunks.
12. Place a handful of mixed greens on each plate, add the beans, lukewarm asparagus, smoked salmon, goat cheese, and pecans.
13. Pour a little dressing on each salad.

fresh beans, pecans, green, orange juice, balsamic vinegar, olive oil, salt, ground black pepper, salad, mint, dill, salmon, fresh goat cheese

Taken from www.yummly.com/recipe/Springtime-Green-Mishmash-Salad-782306 (may not work)