1 lb asparagus, 1" trimmed off bottoms
3 tbsp. sherry vinegar
2 tbsp. olive oil
1 lg minced shallot
1/2 tsp. dried thyme
12 oz baby spinach
3 oz crumbled goat cheese
4 slices bacon

Cut asparagus spears into 2-inch pieces.

In bowl, whisk together sherry vinegar, olive oil, shallot and thyme. Place spinach in a large serving bowl. Crumble goat cheese on top of spinach.

In a large skillet over medium-high heat, cook bacon until crisp. Cool and crumble into salad. Wipe skillet and heat over medium heat. Add asparagus and 1/3 cup water, cover, cook for 4 minutes. Add to salad bowl.

Drizzle salad with dressing, toss to coat.

Submitted by: Sherry Monfils