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!
for cooking, or other vegetable oil
olive oil, extra-virgin
1 pound, woody ends removed and cut on diagoal into 1-inch pieces
salt and black pepper
red wine vinegar
plus 1 teaspoon
freshly minced, 1 medium to 1 large clove
roasted red bell peppers
goat (chevre) cheese
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.