This is a recipe that looks beautiful with each salad constructed on its own plate. Though this process requires a little time, it is not difficult to create this salad. This is the type of dish that could be made for a special occasion. However, it could also be a fairly easy side dish to have as part of a family dinner.

Normally I do not like salads that require a knife to consume. However, I like this salad that is constructed with a number of different flavors and textures!

The process starts with the creation of the vinaigrette dressing. Take a small bowl and add half a cup of olive oil. Add two tablespoons of white wine vinegar, one teaspoon of honey and one teaspoon of Dijon mustard. Make sure that the ingredients are combined by thoroughly mixing with either a fork or a whisk. Add small amounts of salt and pepper.

Take some marjoram, parsley, basil, dill and chives and finely chop them. You want to have one third of a cup of packed mixed herbs. Gently fold them into the vinaigrette and set this aside.

Wash and dry one pound of baby spinach leaves. Set these aside until the rest of the ingredients are prepared.

Take one pound of large shrimp and peel them. Slice them lengthwise. Take a large skillet and add one fourth of a cup of olive oil. Heat to medium heat and add small amounts of salt and pepper. Using a spatula, cook the shrimp, stirring periodically, until they are pale pink. This should occur in about five minutes. Drain them on a large place covered in several paper towels until they are cool.

Take a bowl and put the shrimp inside. Pour in half of the vinaigrette and stir to cover every surface of the shrimp.

Take one pound of pencil-thin asparagus and blanch them for several minutes in salted water until they are tender. Drain them and cut in half horizontally. Toss with the rest of the vinaigrette dressing.

Slice a large beefsteak tomato into fourth of an inch thick slices. Season each side with salt and pepper.

Take four small plates and place a small amount of spinach in the center of each. Next, add some asparagus followed by a tomato slice and some shrimp. Add more spinach and continue to add layers until all the ingredients are used.

Take one tablespoon of bleu cheese and add one fourth of it to the top of each salad.