Ingredients
8
ounces soft fresh goat cheese, room temperature
2
tbsp plus 1/2 cup hazelnut oil or olive oil
1/2
tsp finely minced fresh rosemary, divided
1/4
tsp finely grated lemon peel
10
thin 7x3 1/2-inch slices Serrano ham or prosciutto (about 7 ounces)
1
cup stemmed baby spinach leaves
3
tbsp Sherry wine vinegar
10
cups (packed) assorted red and bronze lettuces, coarsely torn
1/2
cup chopped husked toasted hazelnuts, divided
Directions
1.
Stir goat cheese, 2 tablespoons hazelnut oil, 1/4 teaspoon rosemary, and lemon peel in small bowl to blend. Season lightly with salt and pepper.
2.
Place sheet of plastic wrap on work surface. Place 1 slice ham in center of plastic. Spread generous 2 tablespoons goat cheese mixture evenly over ham. Place single layer of spinach leaves over cheese mixture. Top spinach with second ham slice. Repeat layering 2 more times. Starting at 1 long side and using plastic wrap as aid, roll up ham jelly-roll style. Place additional ham slice over seam to cover exposed cheese and spinach leaves (roll will be about 1 1/2 to 2 inches in diameter). Wrap tightly in plastic. Repeat with remaining ham, cheese, and spinach to form second roll. Chill until firm, at least 6 hours. (Can be prepared 2 days ahead. Keep chilled.)
3.
Whisk 1/2 cup hazelnut oil, 1/4 teaspoon rosemary, Sherry vinegar, shallot, and sugar in small bowl. Season dressing with salt and pepper.
4.
Toss lettuces with 1/4 cup dressing and 1/4 cup hazelnuts. Mound salad in center of 8 plates. Unwrap ham rolls. Slice each roll into twelve 1/2-inch-thick rounds. Arrange 3 rounds around each salad; sprinkle salad with remaining nuts, drizzle dressing around salad and over ham rounds, and serve.
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