Add 1 tbsp of olive oil to a frying pan and then add the asparagus. Season with salt and grill on medium heat until the asparagus is tender. Remove and set aside.
Add the slices of kabana to the same fry pan and cook for roughly 3 minutes (turning regularly) until the sausages are hot and starting to go golden. Remove and set aside.
To make the dressing, create a vinaigrette by combining 10 ml of olive oil and 10ml of white wine vinegar.
To assemble the salad, start by laying the asparagus onto a serving dish then top with the kabana followed by sprinkles of goat cheese, crushed walnuts, and dates. Drizzle with the dressing and garnish with mint leaves prior to serving.