1. Coat the grill with cooking spray, and heat to medium-high. Sprinkle salmon fillets with salt and pepper, and grill 4 minutes on each side (skin side up first) or just until done. Remove skin; transfer fillets to a plate.
2. Grill pitas for about 45 seconds per side, or until lightly browned. Cut each into 4 wedges.
3. Divide salad among 4 plates, and top with goat cheese and salmon. Whisk vinaigrette ingredients in a small bowl, and drizzle over greens. Top each salad with 2 pita crisps.
Wine note: The tangy goat cheese and smoky salmon in the salad echo the contrasting lime fruit and rich oakiness of a California Fumé Blanc. Look for the vibrant, melony-tasting Chateau St. Jean, around $13.