Preheat oven to 425. Spread 1 tbsp of mustard and a drizzle of olive oil over salmon, add it to a parchment lined baking sheet. Toss quartered fingerling potatoes and thinly sliced leeks with 1 tbsp of mustard, olive oil, salt and pepper and add to baking sheet. Cook for 20 minutes, and then add the mushrooms to the pan for an additional 5-8 minutes, until the salmon reaches your desired doneness. Remove from oven and let cool.

To make the dressing, whisk together 1 tbsp of Dijon, 1 tbsp of mayo, ½ cup of olive oil, ¼ cup of red wine vinegar, ½ tsp of capers, ¼ tsp sugar, salt and pepper.

Assemble the salad by filling a big bowl with 2-3 containers of Little Leaf Farms Baby Spring Mix. Add the cooked salmon, roasted fingerling potatoes, mushrooms, and leeks over the spring mix.

Toss the ribbons of carrots and asparagus with a drizzle of the dressing before adding nests of the ribbons on top of the dish, garnish with radishes, cucumbers, and peas. Season to taste with salt, pepper, and dressing.