Bronze and Red Lettuce Salad with Serrano Ham and Goat Cheese Spirals

Ingredients

• 1 cup baby spinach stemmed
• 0.5 teaspoon rosemary leaves fresh divided finely minced
• 8 ounces goat cheese fresh soft room temperature
• 0.5 cup hazelnuts divided husked toasted chopped
• 0.3 teaspoon lemon zest finely grated
• 2 tablespoons hazelnut oil 
• 3 tablespoons shallots minced
• 3 tablespoons sherry vinegar 
• 1 teaspoon sugar 
• 21 ounces serrano ham thin
• 10 cups frangelico red assorted packed ()
• 10 cups frangelico red assorted packed ()

Equipment

• bowl
• whisk
• plastic wrap

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.
3. Place 1 slice ham in center of plastic.
4. Spread generous 2 tablespoons goat cheese mixture evenly over ham.
5. 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.
6. 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.)
7. Whisk 1/2 cup hazelnut oil, 1/4 teaspoon rosemary, Sherry vinegar, shallot, and sugar in small bowl. Season dressing with salt and pepper.
8. 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.