Seared Asparagus, Roasted Bell Pepper & Spinach Salad with Goat Cheese

Name: Seared Asparagus, Roasted Bell Pepper and Spinach 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

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!

Yield

4 servings

Prep

5 min

Cook

4 min

Ready

10 min

Ingredients

Amount	Measure	Ingredient	Features
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

Ingredients

Amount	Measure	Ingredient	Features
23	ml	olive oil for cooking, or other vegetable oil
6E+1	ml	olive oil, extra-virgin
462.4	ml/g	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	*
15	ml	red wine vinegar plus 1 teaspoon
6.3	ml	garlic freshly minced, 1 medium to 1 large clove
173.4	ml/g	baby spinach	*
3	each	roasted red bell peppers sliced	*
144.5	ml/g	goat (chevre) cheese crumbled

Directions

Get together all the ingredients.

Meanwhile thinly slice the shallots or red onion.

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.

Add 1 1/2 tablespoons of oil in a 12-inch nonstick skillet over high heat until hot.

Add the 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.

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.