Asparagus, Red Pepper, & Spinach Salad - cooking recipe

Ingredients

6 tablespoons extra virgin olive oil
1 red bell pepper, cut in 1 x 1/4 nch strips
1 lb asparagus, trimmed of tough ends and cut on the diagonal into 1-inch pieces
1 medum shallot, sliced thin (about 1/4 cup)
1 tablespoon sherry wine vinegar
1 teaspoon sherry wine vinegar
1 medium garlic clove, minced
1 (6 ounce) bag Baby Spinach
4 ounces goat cheese, cut into small chunks
salt & fresh ground pepper

Preparation

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 teaspoons salt and 1/8 teaspoons 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 cool, 5 minutes.
Meanwhile, whisk remainng 4 tablespoons oil, vinegar, 1/4 teaspoons salt and 1/8 teaspoons 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.