Asparagus & Pepper Salad

Contributed by Marnie Call
2 bunches blanched asparagus (cook 4-5 minutes, immediately rinse in cold water to stop cooking and preserve color)
1 roasted red bell pepper (bake in 450 degree oven or grill on bbq until black, rinse in cold water, peel off skin and remove seeds, cut in desired size pieces)
1/2 cup toasted pine nuts
1/2 cup crumbly cheese of your choice (I like goat, but feta would work as well)


Dressing:
2T capers
2T dijon mustard
1T balsamic vinegar
1T rice vinegar 
1/4 c olive oil
1 clove garlic, minced


Layer asparagus, top with roasted bell pepper, drizzle dressing on top, sprinkle with cheese and pine nuts.