Seared Asparagus, Roasted Bell Pepper and Spinach Salad with Goat Cheese
Pan-seared asparagus is tender-crispy, tossed with light and refreshing red wine vinaigrette along with roasted bell pepper, fresh baby spinach, and topped with creamy and soft goat cheese. A quick, easy and succulent salad!
Ingredients
| 1 ½ | 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 |
|
|
salt and black pepper
to taste |
* | ||
| 1 | large |
shallots
thinly sliced |
* |
| 1 | tablespoon |
red wine vinegar
plus 1 teaspoon |
|
| 1 ¼ | teaspoons |
garlic
freshly minced, 1 medium to 1 large clove |
|
| 6 | ounces |
baby spinach
|
* |
| 3 |
roasted red bell peppers
sliced |
* | |
| 5 | 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 asparagus, salt and freshly ground black pepper to taste.
Cook until the asparagus 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.
