Asparagus And Goat Cheese Salad

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Washington Post


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1/2 cup balsamic vinegar

1/4 cup sugar

1 medium clove garlic, minced

1/2 cup cherry preserves

1/4 cup red wine vinegar

1 cup canola oil

Kosher salt

Freshly ground black pepper

2 pounds asparagus

1 head romaine lettuce, leaves separated, trimmed and torn into bite-size pieces

10 ounces mixed baby greens

1/2 cup pine nuts, toasted (see NOTE)

8 ounces fresh goat cheese, crumbled

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