1

Prepare asparagus: Select a pan large enough to accommodate the asparagus when lying flat. Fill the pan two-thirds full with water. Bring to a boil over high heat. When the water is boiling, add the asparagus and cook, uncovered, until the spears are bright green and crisp- tender without tasting raw, 3 to 6 minutes, depending on the thickness of the spears. Using tongs, immediately transfer the asparagus to a large bowl of ice water. Let cool for 1 to 2 minutes, and then drain and pat dry with paper towels. Cut the asparagus on the diagonal into 1½-inch lengths. Cover and refrigerate until needed.

2

Prepare vinaigrette: In a small saucepan over medium heat, combine the balsamic vinegar, sugar and garlic and bring to a simmer, stirring frequently to dissolve the sugar. Simmer the mixture, uncovered, until reduced by half, about 10 minutes. Add the cherry preserves and cook for 1 minute longer. Remove from heat and let cool to room temperature, then whisk in the red wine vinegar followed by the canola oil. Season to taste with salt and pepper. Set aside.

3

Assemble salad: In a large bowl, combine asparagus, romaine, greens, most of the pine nuts, and most of the goat cheese. Drizzle 1 cup of the vinaigrette over the salad and toss gently to coat all the ingredients. Season to taste with salt and pepper.

4

Transfer salad to chilled salad bowls or plates, building height in the center and arranging the more colorful ingredients on top. Garnish with remaining pine nuts and goat cheese. Serve immediately.