Asparagus, Red Bell Pepper and Arugula Salad

• 1 tablespoon olive oil
• 2 tablespoons olive oil, extra-virgin
• 1/2 each sweet red bell peppers slice into 1-inch strips
• 1/2 small red onion thinly sliced
• 10 ounces asparagus woody ends removed and cut into diagoal 1-inch slices
• 18 teaspoon salt and black pepper or to taste
• 1/2 tablespoon white wine vinegar
• 1 small garlic cloves freshly minced
• 4 ounces arugula (roquette) about 3 cups
• 2 ounces goat (chevre) cheese 1/4 cup, or any your favorite creamy cheese, crumbled

1. Add 1 tablespoon of olive oil in a medium nonstick skillet over medium-high heat until hot.
2. Add red bell pepper strips and red onions, stirring once or twice, and cook until just start to soften, 2 to 3minutes.
3. Add asparagus, stirring once or twice, and cook until asparagus is browned and almost tender, 2 to 3 minutes.
4. Season to taste with a bit salt and black pepper.
5. Transfer to a large plate and let cool for a few minutes.
6. While vegetables are cooking, whisk together 2 tablespoons extra-virgin olive oil, vinegar, garlic, salt and black pepper to taste in a medium bowl until well blended.
7. In a large bowl, toss together arugula with1 tablespoons dressing until evenly coated.
8. Divide between two individual salad plates.
9. Toss the asparagus, bell pepper, and red onion with remaining dressing until well combined.
10. Place equal amount of salad on each plate with greens.
11. Top with goat cheese and serve.

olive oil, olive oil, sweet red bell peppers, red onion, salt, white wine vinegar, garlic, arugula, goat

Taken from recipeland.com/recipe/v/asparagus-red-bell-pepper-arugu-53396 (may not work)