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.

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