Grilled Salmon Salad With Raspberry Vinaigrette

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1/4 cup walnut halves (1 oz.)

12 asparagus spears (8 to 10 oz. total) or broccoli florets (1 in. wide and 3 in. long)

4 pieces (4 oz. each) boned salmon fillet

Spice rub (recipe follows)

3 heads (8 oz. each) Belgian endive

2 cups mixed baby salad greens, rinsed and crisped

1 dozen cherry tomatoes (1 in. wide; 8 oz. total), rinsed, stemmed, and halved

1/2 cup chopped red onion

Raspberry vinaigrette (recipe follows)

1 cup raspberries, rinsed

1/2 cup shelled cooked fresh or thawed frozen soybeans (see notes)

4 pumpernickel rolls

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