Goat Cheese and Asparagus Salad with Raspberry Balsamic Dressing

Ingredients:

•	30 medium asparagus spears (about 2 pounds)
•	1/2 cup Crisco® 100% Extra Virgin Olive Oil, divided
•	1/4 cup balsamic vinegar
•	2 tablespoons Smucker's® Seedless Red Raspberry Jam
•	1/2 teaspoon coarsely ground pepper
•	1/2 teaspoon onion powder
•	1/4 teaspoon salt
•	1 (5 oz.) package spring mix salad greens
•	2 medium ripe red tomato, cut into wedges
•	1 (5.5 oz.) log plain or herbed goat cheese

Directions:

1	HEAT broiler. Line a 15 x 10 x 1-inch baking pan with foil. Arrange asparagus in pan in a single layer. Brush with 2 tablespoons olive oil. Broil 5 to 7 minutes or until slightly charred, turning halfway through cooking time.
2	WHISK remaining 6 tablespoons olive oil, vinegar, jam, pepper, onion powder and salt in small bowl until smooth and thickened.
3	To assemble individual salads: DIVIDE salad greens onto individual serving plates. Fan 5 asparagus spears on each plate, on top of greens, tips all pointing out. Top salads with tomato wedges Cut goat cheese into 6 portions; arrange on top of salads. Whisk dressing mixture; drizzle over salads. Serve immediately.