Asparagus And Goat Cheese Salad

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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.

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.

virgin olive oil, red bell pepper, asparagus, salt, black pepper, shallot, sherry wine vinegar, garlic clove, baby spinach, goat cheese