Beet, Asparagus & Smoked Salmon Salad

What to do

1. Place the asparagus tips into a pan of boiling water and cook for 3-4 minutes.
2. Meanwhile, assemble the salad leaves and watercress onto 2 small plates and lay on the smoked salmon.
3. Slice the beets and add to the salad, then drain the asparagus tips and lay on top of the salad.
4. Mix the dressing ingredients together and drizzle over the salad with lots of black pepper over the top.  Finish with lemon juice.