Prosciutto and Goat Cheese Wrapped Asparagus

Asparagus:

Preheat oven to 425° F. Toss the asparagus with the olive oil, truffle oil if desired, salt and pepper. Spread the spears out in a single layer on a baking sheet and roast for 4 to 6 minutes, depending on thickness, until the asparagus is crisp-tender. Don't overcook. The asparagus will continue to cook a bit after they have been removed from the oven. Let cool.

Lay a slice of prosciutto out on a work surface, spread with a layer of chèvre (about 1/4-inch thick). Place 2 asparagus spears on top of the cheese, cross wise. Roll the prosciutto into a tight pinwheel around the asparagus. Repeat with the rest of the prosciutto, chèvre and asparagus.

Vinaigrette

In a small bowl combine the sherry wine vinegar, honey or brown sugar, sweet chili sauce and clove. Blend well.

In a sauté pan over medium heat, add the oil and sauté the leeks for 1 to 2 minutes or until a little golden on the edges. Add the ginger, hazelnuts and cherries and cook for 1 minute more. Pour in the sherry wine vinegar-honey mixture and bring to a gentle simmer. Remove from the heat and season with salt and pepper.

To serve:

Toss the mixed greens with a little vinaigrette and divide between 6 salad plates. Cut each asparagus bundle in half on the diagonal and lay one bundle on each plate. Drizzle the entire plate with the warm vinaigrette, evenly distributing the hazelnuts and cherries.