Warm Salad of Roasted Asparagus

For the vegetables

Preheat oven to 425° F. (Use convection if you have it.) Place the peppers and the asparagus, (and additional vegetables if you choose) in a large bowl and toss with the olive oil, fresh basil, salt and pepper. Spread the vegetables out in a single layer on a baking sheet (it may take 2 if you have a lot of vegetables. You want to leave a little room so they will brown.) and roast for 15 minutes, or until the asparagus is crisp-tender.

Note: You may grill the asparagus and peppers if you prefer. Preheat your grill to high and cook the asparagus and peppers, turning occasionally, until slightly charred and crisp tender, about 4 to 6 minutes.

White Truffle Vinaigrette

In a bowl combine all of the ingredients except the olive oil. Blend well. Whip the olive oil in a thin stream into the vinegar mixture until incorporated.

Chèvre Medallions

Combine the chèvre and cream cheese. Lay each slice of prosciutto out on a work surface and spread a layer of the cheese on each. Roll each slice up starting at the narrow end. With a knife dipped in hot water, cut the rolls, diagonally, into 4 medallions each.

To serve

Toss the mixed greens with a little of the vinaigrette. Divide them between 6 salad plates. Arrange the asparagus, peppers and chèvre medallions artfully over the top of each. Drizzle the entire plate with the vinaigrette and garnish with the hazelnuts, whole basil leaves and lavender blossoms if you have them!