Tangy Roasted Asparagus and Mushrooms Recipe | Wisconsin Cheese

Ingredients

• 1/4 cup white wine vinegar
• 1 ounce Landmark Creamery Tallgrass Reserve cheese, grated (1/4 cup)
• 1 tablespoon lemon juice
• 2 teaspoons minced fresh tarragon
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1/2 cup olive oil
• Salt and pepper
• 5 thin slices prosciutto
• 1 cup dried cherries
• 1/2 cup water
• 2 pounds fresh asparagus spears, trimmed
• 1 package (16 ounces) whole button fresh mushrooms
• 1 small red onion, halved and sliced
• 4 ounces Landmark Creamery Tallgrass Reserve cheese, shaved (1 cup)