Asparagus and Goat Cheese Salad

Not tried yet

• Ready In: 2 mins
• Serves: 4
• Yields: 1 not sure

Ingredients

• 6  tablespoons  virgin olive oil
•  red bell pepper, cut into 1 inch by 1/4-inch strips
• 1  lb asparagus, trimmed of ends and bias cut
•  salt
•  black pepper, ground
• 1  shallot, sliced thin about 1/4 cup
• 1  tablespoon sherry wine vinegar
• 1  teaspoon sherry wine vinegar
• 1  garlic clove, pressed through garlic press
• 6  ounces  Baby Spinach, 1 bag
• 4  ounces  goat cheese, cut into small chunks

Directions

1. Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cool 5 minutes.
2. Meanwhile, whisk remaining 4 tablespoons oil, vinegar, garlic, 1/4-teaspoon salt, and 1/8-teaspoon pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.