Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese

Name: Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese
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

Side Dishes
Cheese
Vegetables
Quick
Vegetarian
Salads

Appears in Cook's Illustrated May/June 2003

A quick sauté is the first step in creating salads with bold flavors and tender-crisp texture.

SERVES 4 to 6

TIME 30 minutes

Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese

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