Asparagus And Goat Cheese Salad

• 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

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.

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

Taken from www.food.com/recipe/asparagus-and-goat-cheese-salad-173995 (may not work)