2 tablespoons fresh lemon juice
6 Tbsp extra-virgin olive oil
Salt and freshly ground pepper
2 cups pea shoots
6 thinly sliced smoked salmon, cut into 1/4-inch strips
2 small tomatoes, seeded and diced
pickled beets, diced
Make the vinaigrette by whisking the lemon juice, olive oil, salt and pepper.
Take three small bowls. Put the pea shoots in one of the bowls and mix a little vinaigrette. In the other bowl, put the tomatoes and add a little vinaigrette and do the same with the beets.
To assemble, layer the pea shoots followed by the salmon, beets and the tomatoes. Then finish with a slice of salmon on top of the salad and sprinkle with a little vinaigrette. Serve immediately.