Peel and slice shallots as thinly as possible. Place a large non-stick pan over medium-low heat. Add 1 Tbsp. olive oil and shallots to pan and spread into a single layer. Cook 15-20 minutes, stirring often, but keeping shallots in a single layer. Shallots will slowly darken to golden brown. Remove browned shallots to a paper towel-lined plate and set aside. Reserve pan and oil for cooking asparagus tips.

Bring a small pot with quinoa and 1 1/2 cups water seasoned with 1/2 tsp. salt to a boil over medium-high heat. Cover, reduce heat to low, and cook 15 minutes, or until all liquid has been absorbed. Allow to sit covered 5 minutes, then fluff with a fork. Set aside.

Trim woody ends off asparagus. Cut top 2" off asparagus, then, using a peeler, shave asparagus stems into long, thin ribbons. Halve pear lengthwise, core each half, then cut into 1/8" slices. Coarsely chop pistachios.

Return pan used for cooking shallots to medium-high heat. Add asparagus tops and cook 2 minutes, or until slightly tender. Remove from pan and set aside.

Whisk together Champagne vinegar, 1 Tbsp. olive oil, and salt and pepper (to taste) in a large mixing bowl. After the shallots have cooked, add asparagus tops and ribbons, pear, quinoa, and matchstick carrots to bowl. Toss to combine, taste, and add more salt if desired.

Divide salad between two plates. Garnish with goat cheese, pistachios, and crispy shallots.