INGREDIENTS

INSTRUCTIONS

Prepare a large ice water bath. Bring a large stockpot of water to a
boil over high heat. Add the asparagus and blanch, about 4 minutes,  or
until al dente, then transfer to an ice water bath. When cool,  drain
the asparagus and set aside.  To prepare the dressing, heat the olive
oil in a saute pan over high  heat until very hot. Add the shallots and
garlic and lightly saute,  just until fragrant, about 1 minute. Add the
herbs and saute until  the herbs are fragrant, then add the red wine
and transfer to a  medium bowl. Slowly whisk in the olive oil, until
the dressing is  emulsified and thickened. Season to taste with salt
and pepper and  set aside.  To prepare the salad, distribute the greens
and asparagus among 6  individual plates and drizzle the warm dressing
over the top.  Sprinkle the goat cheese and bread crumbs over the top
and serve.  Converted by MC_Buster.  Per serving: 264 Calories (kcal);
26g Total Fat; (88% calories from  fat); 2g Protein; 5g Carbohydrate;
0mg Cholesterol; 9mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1 Vegetable; 0 Fruit; 5 1/2  Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 588
Calories From Fat: 391
Total Fat: 43.9g
Cholesterol: 44.8mg
Sodium: 797.8mg
Potassium: 1015.2mg
Carbohydrates: 31.8g
Fiber: 8.4g
Sugar: 12.1g
Protein: 20g