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1
Stir goat cheese, 2 tablespoons hazelnut oil, 1/4 teaspoon rosemary, and lemon peel in small bowl to blend.
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2
Season lightly with salt and pepper.
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3
Place sheet of plastic wrap on work surface.
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4
Place 1 slice ham in center of plastic.
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5
Spread generous 2 tablespoons goat cheese mixture evenly over ham.
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6
Place single layer of spinach leaves over cheese mixture.
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7
Top spinach with second ham slice.
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8
Repeat layering 2 more times.
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9
Starting at 1 long side and using plastic wrap as aid, roll up ham jelly-roll style.
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10
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).
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11
Wrap tightly in plastic.
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12
Repeat with remaining ham, cheese, and spinach to form second roll.
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13
Chill until firm, at least 6 hours.
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14
(Can be prepared 2 days ahead.
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15
Keep chilled.)
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16
Whisk 1/2 cup hazelnut oil, 1/4 teaspoon rosemary, Sherry vinegar, shallot, and sugar in small bowl.
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17
Season dressing with salt and pepper.
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18
Toss lettuces with 1/4 cup dressing and 1/4 cup hazelnuts.
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19
Mound salad in center of 8 plates.
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20
Unwrap ham rolls.
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21
Slice each roll into twelve 1/2-inch-thick rounds.
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22
Arrange 3 rounds around each salad; sprinkle salad with remaining nuts, drizzle dressing around salad and over ham rounds, and serve.
