Asparagus, Red Pepper, And Spinach Salad With Sherry Vinegar And Goat Cheese


6 tablespoons Extra-virgin olive oil
1 Red bell pepper , cut into 1- by 1/4-inch strips
1 pound Asparagus , trimmed of tough ends and cut on diagonal into 1-inch pieces (see illustration below)
Table salt and ground black pepper
1 Medium shallot , sliced thin (about 1/4 cup)
1 tablespoon Sherry vinegar , plus 1 teaspoon
1 Medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
6 ounces Baby spinach (1 bag)
4 ounces Goat cheese , cut into small chunks


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