Warm Salad of Roasted Asparagus recipe | PCC Community Markets

Ingredients

• 12 to 24 thin spears asparagus, tough ends removed
• 2 sweet peppers, any color, seeded and quartered
• Any other tender spring vegetables you love
• Extra virgin olive oil
• 1/4 cup coarsely chopped basil leaves
• Salt
• freshly ground pepper
• 3 to 4 cups mixed baby greens
• 1 cup toasted hazelnuts
• 1/4 cup aged sherry wine vinegar
• 1 tablespoon white truffle oil
• 2 cloves garlic, minced
• 1 teapoon fresh thyme
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon ground mustard
• 1/2 cup extra virgin olive oil
• 4 ounces chèvre cheese
• 4 ounces cream cheese
• 6 slices prosciutto