Chef's Notes

Easy and delicious, perfect for summer and hot weather! Can subsitue spring mix instead of straight arugula,

Directions

1. Preheat oven to 450°F. Season shrimp with salt and pepper.

2. Cut the asparagus into 2-inch pieces. Add to a large bowl along with shrimp.

3. Add ¼ cup of the balsamic dressing to bowl with asparagus and toss until well coated. Arrange in even layer on a foil-lined baking sheet. Bake 8–10 min., until shrimp are cooked and asparagus is tender.

4. Divide the arugula among 4 plates. Top with shrimp and asparagus.

5. Crumble goat cheese over salad and drizzle with remaining vinaigrette.