Sunflower Sprouts Salad

• 1 shallot, minced
• 1 garlic clove, minced
• 1/4 cup Champagne vinegar
• 1/2 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound asparagus
• Ice
• 1 head butter lettuce, separated into leaves
• 8 ounces sunflower sprouts (see Notes)
• 1/2 cup thinly sliced English cucumber
• 1 cup thinly sliced yellow bell pepper
• 1/2 cup thinly sliced radishes
• 4 ounces soft goat cheese (chevre)

1. In a small bowl, whisk together shallot, garlic, vinegar, olive oil, salt, and pepper. Set aside.
2. Bring 4 cups water to a boil in a medium saucepan. Cut off and discard bottom halves of asparagus spears. Cut tops into 2-in. lengths. Cook asparagus until barely tender, about 3 minutes. Drain in a colander and transfer to a large bowl of ice and cold water. When cool, drain and set aside.
3. In a large bowl, combine lettuce leaves and sprouts. Add half of the reserved vinaigrette and toss carefully just until coated. Divide lettuce and sprouts among 4 plates, starting with the largest leaves for the bottom layer. Sprinkle each pile of greens with asparagus, cucumber, bell pepper, and radishes. Drizzle the vegetables with a little more vinaigrette.
4. Place 1 tbsp. goat cheese on each salad and serve with remaining vinaigrette and sea salt for sprinkling if you like.
5. Note: Nutritional analysis is per serving.

shallot, garlic, vinegar, extravirgin olive oil, kosher salt, freshly ground black pepper, asparagus, butter, sunflower sprouts, cucumber, yellow bell pepper, radishes, goat cheese

Taken from www.myrecipes.com/recipe/sunflower-sprouts-salad (may not work)