Serves 8.

6 tbls. extra virgin olive oil, divided

1 red bell pepper, cut into 1 x 4-inch strips

1 lb. asparagus, trimmed and cut on diagonal into 1-inch pieces

1/2 tsp. salt, divided

1/4 teaspoon pepper, divided

1 medium shallot, thinly sliced (about 1/4 cup)

1 tbl. plus 1 tsp. red wine vinegar

1 medium garlic clove, minced

1/2 cup basil leaves

1 (6-oz.) bag baby spinach

2 cups baby arugula

4 ozs. goat cheese, cut into small chunks

1. In a 12-inch nonstick skillet, heat 2 tablespoons oil over high heat until beginning to smoke. Add red pepper and cook until lightly browned, about 2 minutes, stirring 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 once after 1 minute. Stir in shallot until softened and asparagus is tender-crisp, about one minute. Transfer to a large plate and cool 5 minutes.

2. Meanwhile, in medium bowl, whisk the remaining 4 tablespoons oil, vinegar, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper until combined.

3. Stack the basil leaves on top of one another. Starting from the top of the leaf, roll tightly. Using a sharp knife, cut the roll into strips to make a chiffonade.

4. In a large bowl, toss the spinach, basil and arugula with the dressing and divide among salad plates. Sprinkle with goat cheese.