Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1 red bell pepper cut into 1 x 1/4 inch strips
- 1 pound asparagus, cut on diagonal into 1 inch pieces
- salt
- pepper
- 1 medium shallot, sliced thin (1/4 cup)
- 1 tablespoon plus 1 teaspoon sherry vinegar
- 1 medium garlic clove, minced or pressed (1 teaspoon)
- 1 6 ounce bag baby spinach
- 4 ounces goat cheese, cut into small chunks
Directions
1. Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cook 5 minutes.
2. Meanwhile, whisk remaining 4 tablespoons oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.
This was really nice, fresh and yummy. Don't leave out the cheese - or substitute another cheese of like sort - soft and yummy.
Note
This is quite delicious
Comments (0)
No comments yet.