Asparagus, Roasted Bell Pepper and Spinach Salad with Goat Cheese

Add 1 1/2 tablespoons of oil in a 12-inch nonstick skillet over high heat until hot.

Stir in the aspragus, salt and freshly ground black pepper to taste.

Cook until the aspragus is browned and almost tender, 2 to 3 minutes, stirring once.

Add the sliced shallots and cook until softened and asparagus is tender-crisp, about 1 minute, stirring often.

Transfer to a large plate and let cool for 4 to 6 minutes.

Meanwhile, add the remaining 4 tablespoons of extra-virgin olive oil, vinegar, garlic, salt and black pepper to taste in a medium bowl, whisk until well blended.

In a large bowl, add spinach and 2 tablespoons of vinaigrette, toss until evenly coated.

Divide among the salad plates or a large salad serving bowl.

Toss the asparagus, sliced roasted pepper with remaining vinaigrette and place over the spinach.

Top with the crumbled goat cheese and serve.