ASPARAGUS, RED PEPPER, AND SPINACH SALAD W/ SHERRY VINEGAR AND GOAT CHEESE

While living abroad in Rome for five months, I became a chef - if you call a chef someone who learned how to scramble eggs for the first time and educated themselves on the difference between a clove and a head of garlic. Needless to say, I have learned to appreciate food, cooking and exploring my way though the trenches of a kitchen. Here's to my first recipe and the many to follow.

ASPARAGUS, RED PEPPER, AND SPINACH SALAD 

W/ SHERRY VINEGAR AND GOAT CHEESE

from Cook's Illustrated

Anyone who knows me knows that I am obsessed with cheese. I would eat only cheese every day if that was accepted in normal society. The goat cheese in this salad was a perfect pair with the garlic vinaigrette and the roasted peppers were incredible. Would definitely recommend if you are looking for a healthy, interesting salad.

INGREDIENTS

• 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 
• 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

INSTRUCTIONS

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 cool 5 minutes.

2. Meanwhile, whisk remaining 4 tablespoons oil, vinegar, garlic, 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.