Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese | America's Test Kitche

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