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Export 10 ingredients for grocery delivery
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.
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