SALMON:
SET up stove top smoker (See Tip) using drained wood chips. When smoker is heated and producing ample smoke, season salmon with salt and pepper; coat with mustard. Place in smoker; cover. Remove from heat; let sit in smoker 15 to 20 min. Refrigerate salmon until ready to serve.

CAULIFLOWER:
TOSS florets with all remaining ingredients. Spread onto parchment-lined sheet pan (or half sheet pan for trial recipe). Roast in 350ºF-standard oven 25 to 30 min. or until tender and lightly caramelized.

BEETS:
LINE sheet pan with parchment paper; coat with non-stick cooking spray. Season beets with salt and pepper; spread in pan. Roast in 350ºF-standard oven 25 to 30 min. or until tender.

DIJON Vinaigrette: Heat stock to simmer in saucepan; reduce by half. Remove from heat; add vinegar, mustard and shallots. Slowly add oils, whisking briskly to emulsify. Toss half of vinaigrette gently in bowl with beets.

PEA Puree: Place stock, ham, shallots and mustard in small saucepan; heat to simmer. Strain stock. Place peas in blender with stock mixture; blend until smooth. With blender running, slowly add olive oil through feed tube at top of blender. Add mint; season with salt and pepper. Puree mixture; pour through a chinoise. Transfer into squirt bottle. Set aside.

FOR each serving: Cook salmon, skin-side down, in canola oil in non-stick saute pan on medium heat. Turn when salmon is crisp on bottom, about 4 min. Continue cooking until salmon is done.

PLACE about 4 beet slices in circle on center of plate; top with about 1/4 cup of cauliflower. Squirt about 3 Tbsp. of Pea Puree in ring around beets. Lay salmon on cauliflower; drizzle with about 1 Tbsp. remaining Dijon Vinaigrette.