Sunflower Sprouts Salad

By Sunset
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1 shallot, minced

1 garlic clove, minced

1/4 cup Champagne vinegar

1/2 cup extra-virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pound asparagus


1 head butter lettuce, separated into leaves

8 ounces sunflower sprouts (see Notes)

1/2 cup thinly sliced English cucumber

1 cup thinly sliced yellow bell pepper

1/2 cup thinly sliced radishes

4 ounces soft goat cheese (chèvre)

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