Method

In small saucepan, combine 3 cups (750 mL) water and the salt ; bring to boil. Add wild rice; cover, reduce heat to medium-low and simmer for about 45 minutes or until grains begin to split and are tender. Drain and transfer to bowl. Set aside on counter.

Lemon vinaigrette:
Pour lemon juice into glass measuring cup or small bowl. Whisk in mustard, honey, salt and cayenne. Add oil and whisk until well combined. Whisk in chives (if using). Stir 1/4 cup (50 mL) of the vinaigrette into cooked rice. Set aside.

Salad:
Pour enough water into large skillet to come 1 inch (2.5 cm) up side. Place on stove top and bring to boil over high heat.

Snap off about 1 inch (2.5 cm) from thick ends of asparagus stalks. Rinse asparagus; add to skillet and cook, uncovered, for about 3 minutes or until bright green.

Drain asparagus in colander and chill under cold running water. Drain well and set aside on paper towel-lined plate.

Trim, wash and spin-dry spinach; tear into bite-size pieces. Set aside.

With fork, blend minced chives into cream cheese.

Slice each bagel horizontally into 3 or 4 slices. Toast slices, then spread with herbed cream cheese.

Toss spinach with 1/3 cup (75 mL) of the remaining vinaigrette. Divide among 4 plates, forming as tall a heap as possible on each.

Using ice-cream scoop or serving spoon, heap equal amounts of rice mixture beside spinach on each plate.

Toss asparagus in remaining vinaigrette and arrange stalks on plates so that they lean against rice and spinach. Arrange 1 or 2 bagel rounds alongside. Garnish plates with 2 slices each smoked salmon.