1. Cortaremos los tomates en cuadraditos y los cogollos en cuartos. Salpimentamos, añadimos el orégano, el aceite de oliva, y horneamos a 150ºC durante 2 min. Sacamos del horno y reservamos.
2. Cortaremos las manzanas en tiras finas.
3. Preparamos el aliño en un bote: 2 partes de aceite (el aceite de hacer los cogollos en el horno), 1 parte de vinagre y sal. Emulsionamos.
4. Colocaremos en un plato el tomate, sobre ello los cogollos, después los espárragos, y por último el salmón, una rajita de limón y la manzana.
5. Semimahonesa de mostaza: 2 cucharadas grandes de mayonesa, 1 cucharada pequeña de mostaza, un poquito de pimienta negra.
6. Se aliña la ensalada con la vinagreta y por encima con la semimahonesa.
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