Name: Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese
Total time: 30 min
Yield: Serves 4 to 6
Ingredients: 6 tablespoons extra-virgin olive oil; 1 red bell pepper, stemmed, seeded, and cut into 1 by 1/4-inch strips; 1 pound asparagus, trimmed and cut on bias into 1-inch lengths; Salt and pepper; 1 shallot, sliced thin; 1 tablespoon plus 1 teaspoon sherry vinegar; 1 garlic clove, minced; 6 ounces (6 cups) baby spinach; 4 ounces goat cheese, cut into small chunks

Why This Recipe Works

A quick sauté was the first step in creating an asparagus salad with bold flavors and tender-crisp texture. A zesty dressing and the addition of nuts, beans, cheese, or hard-cooked eggs made our asparagus salad recipe more substantial as well as flavorful.

Instructions

Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until just smoking. Add red pepper and cook until lightly browned, about 2 minutes. Stir in asparagus, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook until asparagus is browned and almost tender, about 2 minutes. Stir in shallot and cook until softened and asparagus is crisp-tender, about 1 minute. Transfer to large plate and cool 5 minutes.

Meanwhile, whisk vinegar, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in bowl. Whisking constantly, drizzle in remaining 4 tablespoons oil.

Toss spinach with 2 tablespoons dressing in bowl, and divide among salad plates. Toss asparagus mixture with remaining dressing in now-empty bowl and arrange over spinach. Sprinkle with goat cheese and serve.