Asparagus, Red Bell Pepper & Arugula Salad with Goat Cheese

Name: Asparagus, Red Bell Pepper and Arugula Salad with Goat Cheese
Yield: 4
Cuisine: Fusion
Ingredients: olive oil; olive oil, extra-virgin; asparagus; salt and black pepper; shallots; red wine vinegar; garlic; baby spinach; sweet red bell peppers, roasted; goat (chevre) cheese

It’s the season of fresh produce, such as asparagus and arugula. This refreshing salad has both of these delicious veggies along with red bell pepper tossed with a light and tasty vinaigrette, and topped with some creamy goat cheese or any your favorite creamy cheese.

YIELD

4 servings

PREP

5 min

COOK

4 min

READY

10 min

Ingredients

1 ½

TABLESPOONS OLIVE OIL
for cooking, or other vegetable oil

TABLESPOONS OLIVE OIL, EXTRA-VIRGIN

OUNCES ASPARAGUS
1 pound, woody ends removed and cut on diagoal into 1-inch pieces

X SALT AND BLACK PEPPER
to taste *

LARGE SHALLOTS
thinly sliced *

TABLESPOON RED WINE VINEGAR
plus 1 teaspoon

1 ¼

TEASPOONS GARLIC
freshly minced, 1 medium to 1 large clove

OUNCES BABY SPINACH *

EACH ROASTED RED BELL PEPPERS
sliced

OUNCES GOAT (CHEVRE) CHEESE
crumbled

Directions

Add 1½ tablespoons of oil in a 12-inch nonstick skillet over high heat until hot.

Stir in the aspragus, salt and freshly ground black pepper to taste.

Cook until the aspragus is browned and almost tender, 2 to 3 minutes, stirring once.

Add the sliced shallots and cook until softened and asparagus is tender-crisp, about 1 minute, stirring often.

Transfer to a large plate and let cool for 4 to 6 minutes.

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.

In a large bowl, add spinach and 2 tablespoons of vinaigrette, toss until evenly coated.

Divide among the salad plates or a large salad serving bowl.

Toss the asparagus, sliced roasted pepper with remaining vinaigrette and place over the spinach.

Top with the crumbled goat cheese and serve.