For the salad :1 bunch of trimmed asparagus

• 4 thinly sliced beets
• 2 peaches cut into quarters
• 1 tbsp. of maple syrup
• 3 tbsp. of vegetable oil
• 2 large chicken breasts
• 8 cups of baby spinach
• 1 chopped small red onion
• 4 tbsp. of chopped fresh coriander
• 120 g of Seigneur de Tilly 18 months cheese in flakes
• Salt and pepper to taste

For the toppings:

• ½ cup of pecans
• 2 tbsp. + 1 tbsp. of maple syrup
• ½ cup of avocado oil
• ¼ cup of white wine vinegar
• 3 finely chopped garlic cloves
• 1 tbsp. of salted herbs from the lower St. Lawrence
• 1 tsp. of pepper

1. Whisk together all salad dressing ingredients (avocado oil, white wine vinegar, garlic, 2 tbsp. of maple syrup, salted herbs, pepper) in a small bowl.
   Set aside in the refrigerator.
2. Preheat the barbecue to 190 °C (375 °F).
3. In a large bowl, combine asparagus, beets, peaches, maple syrup and 1 tbsp. of oil. Place vegetables and fruits in a grill basket and barbecue for 15 to 20 minutes.
4. Meanwhile, brush the chicken breasts with 2 tbsp. of oil and season with salt and pepper. Cook on the barbecue for 10 to 15 minutes.
5. On the second cooking surface of the barbecue, over low heat, toast the pecans for a few minutes. Over very low heat, drizzle with maple syrup and stir until caramelized. Spread pecans evenly on a parchment paper-lined baking sheet.
6. Cut asparagus into thirds. Place asparagus, beets, peaches, spinach, onion, cilantro, and caramelized pecans in a large bowl. Drizzle with the salad dressing to taste and toss gently.
   Divide salad among four serving plates.
7. Cut the chicken breasts into strips and divide them among the plates. Top each serving with cheese.