Asparagus, Red Pepper, & Spinach Salad

• 6 tablespoons extra virgin olive oil
• 1 red bell pepper, cut in 1 x 1/4 nch strips
• 1 lb asparagus, trimmed of tough ends and cut on the diagonal into 1-inch pieces
• 1 medum shallot, sliced thin (about 1/4 cup)
• 1 tablespoon sherry wine vinegar
• 1 teaspoon sherry wine vinegar
• 1 medium garlic clove, minced
• 1 (6 ounce) bag Baby Spinach
• 4 ounces goat cheese, cut into small chunks
• salt & fresh ground pepper

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 teaspoons salt and 1/8 teaspoons 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 remainng 4 tablespoons oil, vinegar, 1/4 teaspoons salt and 1/8 teaspoons 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.

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

Taken from www.food.com/recipe/asparagus-red-pepper-spinach-salad-371852 (may not work)