Asparagus, Red Bell Pepper and Arugula Salad with Goat Cheese

• 1 1/2 tablespoons olive oil for cooking, or other vegetable oil
• 4 tablespoons olive oil, extra-virgin
• 16 ounces asparagus 1 pound, woody ends removed and cut on diagoal into 1-inch pieces
• 1 x salt and black pepper to taste
• 1 large shallots thinly sliced
• 1 tablespoon red wine vinegar plus 1 teaspoon
• 1 1/4 teaspoons garlic freshly minced, 1 medium to 1 large clove
• 6 ounces baby spinach
• 3 each sweet red bell peppers, roasted sliced
• 5 ounces goat (chevre) cheese crumbled

1. Add 1 1/2 tablespoons of oil in a 12-inch nonstick skillet over high heat until hot.
2. Stir in the aspragus, salt and freshly ground black pepper to taste.
3. Cook until the aspragus is browned and almost tender, 2 to 3 minutes, stirring once.
4. Add the sliced shallots and cook until softened and asparagus is tender-crisp, about 1 minute, stirring often.
5. Transfer to a large plate and let cool for 4 to 6 minutes.
6. Meanwhile, add the remaining 4 tablespoons of extra-virgin olive oil, vinegar, garlic, salt and black pepper to taste in a medium bowl, whisk until well blended.
7. In a large bowl, add spinach and 2 tablespoons of vinaigrette, toss until evenly coated.
8. Divide among the salad plates or a large salad serving bowl.
9. Toss the asparagus, sliced roasted pepper with remaining vinaigrette and place over the spinach.
10. Top with the crumbled goat cheese and serve.

olive oil, olive oil, salt, shallots, red wine vinegar, garlic, baby spinach, sweet red bell peppers, goat

Taken from recipeland.com/recipe/v/asparagus-red-bell-pepper-arugu-53395 (may not work)