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1
In a screw-top jar, combine the last 7 ingredients to make the herb vinaigrette.
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2
Cover and shake well.
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3
Scrub potatoes thoroughly and cut in half lengthwise.
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4
In a large saucepan, cook potatoes, covered, in enough boiling water to cover for 10 minutes or until nearly tender.
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5
Drain and rinse with cold water, drain again and set aside.
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6
Meanwhile, wash asparagus spears and break off woody bases where spears snap easily.
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7
In a medium skillet, cook asparagus, covered, in a small amount of boiling water for 3 minutes.
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8
Drain and rinse with cold water, drain again.
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9
For a charcoal grill, grill tomatoes, asparagus and potatoes in a grill wok or on the rack of an uncovered grill directly over medium coals, brushing occasionally with 1/4 cup of the herb vinaigarette.
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10
Grill potatoes for 10 to 15 minutes or until just tender, gently tossing or turning occasionally.
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11
Grill asparagus for 3 to 5 minutes or until just tender and browned, tossing or turning once.
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12
Grill tomatoes, cut sides down, for 10 to 12 minutes or until softened and skin is charred.
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13
(For gas grill, preheat grill, reduce heat to medium and proceed as stated above).
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14
To serve, arrange greens on a large platter, arrange grilled veggies on top of salad greens.
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15
Top with salami slices and shaved cheese.
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16
Serve with remaining herb vinaigrette dressing.
