Cowboy Ciao chopped salad

This salad is everywhere these days.  At least places I frequent.  If you haven't had this salad from Cowboy Ciao, you should.  It's to die for.  Trader Joe's just put something in their refrigerated case just like it.  And Wildflower Bread Company put something similar to it on their Summer menu. 
 
Thank goodness The Arizona Republic has posted the recipe.  So so so delicious! 

Dressing

1/4 cup basil pesto

1/2 shallot, roughly chopped

1/2 cup aioli (see note)

1/2 cup buttermilk

1/4 teaspoon coarsely ground black pepper

1 tablespoon fresh lemon juice

Salt and pepper, to taste

Salad

1/3 cup cooked Israeli couscous

2 ounces chopped arugula

1/3 cup diced Roma tomatoes

1/3 cup diced smoked salmon

1 tablespoon crumbled Asiago cheese

1 tablespoon toasted pepitas

2 tablespoons dried black currants

2 tablespoons super-sweet dried corn

For the dressing: Combine pesto, shallot and aioli in a food processor; blend thoroughly. With motor running, add buttermilk. Add pepper and lemon juice; blend to combine. Season with salt and pepper. Makes about 1 1/4 cups.

For the salad: Arrange ingredients in separate rows on a large platter. Toss salad at the table, using about half of the batch of dressing. (Refrigerate remaining dressing up to three days.) Makes 2 servings.

Note: Aioli is like garlicky mayonnaise. Look for it in gourmet food stores, or make your own by blending together 1 to 2 finely minced garlic cloves, 1/3 cup olive oil and 1/4 cup mayonnaise.

I found these great images from Culinary Fool.  Awesome pics.

They also posted the picture of the mushroom polenta dish from Cowboy Ciao, which is the other to-die-for menu item not to be missed.  Oh man, my mouth is watering...