In a small bowl, combine the Balsamic and Sherry vinegar, dijon mustard, kosher salt, and pepper. Slowly add the shallots, extra-virgin olive oil, Italian parsley and mint. Whisk until all the ingredients are emuslified.
Sprinkle the black pepper goat cheese crumbles over the lightly grilled asparagus. Then, drizzle with the vinaigrette. Garnish with the remaining Italian parsley and mint.
Finally, add the diced tomatoes over the goat cheese. Lightly salt and pepper the dish.