Step 1

Combine 1 tablespoon vinegar and garlic together in a medium bowl.  Set aside.

Step 2

In a large nonstick skillet, heat 2 tablespoons of olive oil over medium high heat.  Add red pepper and cook until lightly browned and beginning to soften, about 2 minutes. Add asparagus and cook until nearly tender, about 2 minutes.  Add shallot and cook until softened, about 1 more minute. Remove from heat and add remaining teaspoon of sherry vinegar. Stir in cooled barley. Set aside to cool while you make the vinaigrette.

Step 3

Whisk remaining 4 tablespoons of olive oil into garlic and sherry vinegar mixture.  Season to taste with salt and pepper.

Step 4

Toss spinach with 2 tablespoons of vinaigrette in a large bowl.  Season to taste with salt and pepper.

Step 5

Add asparagus and barley mixture to the medium bowl with the remaining vinaigrette.  Toss to combine. Season to taste with salt and pepper.

Step 6

To serve, create a bed of spinach on the bottom of each plate or on a serving platter.  Arrange the asparagus and barley mixture over the top. Sprinkle with toasted almonds and crumbled goat cheese.