On a barbeque or in oven, grill Asparagus (1 pound). Brush the asparagus with Olive Oil (to taste), and season with Salt and Pepper (to taste).
Grill with high heat turning until tender. Cool then cut into 1-in pieces.
In large bowl, toss the Salad Greens (3 cup), Pea Shoots (1 bunch), grilled asparagus, Cucumber (1), Grape Tomatoes (1 cup), Daikon (1 cup), Kalamata Olives (1/2 cup) and Sharp White Cheddar Cheese (8 ounce).
In a bowl whisk the following together for dressing: Orange Juice (3 tablespoon), Lemon (1 tablespoon), Red Wine Vinegar (1 tablespoon), Dijon Mustard (1 teaspoon), and Tarragon (1 tablespoon).
After all has been whisked together, drizzle desired amount over your plated salad. Serve with Pita Chips (to taste), if desired.