b'Palisade Peach Saladwith Prosciutto-Crusted Goat Cheese Balls & Hazelnut-Mint VinaigretteELISE WIGGINSServes 4V cup hazelnut-mint vinaigrette (See accompanying recipe.)4 Palisade peaches, pitted, skins removed, each peach cut into 4 wedgesGoat cheese balls (See accompanying recipe.)2 tablespoons High Country Orchards Rainier cherries, pitted and halved, for garnish1 cup watercress (just the leafy tops), for garnishFOR THE HAZELNUT-MINT VINAIGRETTE: 1 cup fresh mint leaves1 shallot, finely chopped1 tablespoon garlic, freshly chopped2 tablespoons honey1 tablespoon sea saltV cup Pompeian Extra Virgin Olive OilW cup hazelnut oilW cup Pompeian Red Wine VinegarW cup roasted hazelnuts, roughly chopped FOR THE GOAT CHEESE BALLS:W cup Haystack Mountain Herbes de Provence Chvre (or your favorite chvre)2 tablespoons cherry jam2 ounces shaved prosciutto, fried until crisp and then crumbled into crumbs suitable for crustingTO PREPARE THE HAZELNUT-MINT VINAIGRETTE: Combine the mint, shallots, garlic, honey, salt and oils in a blender. Blend together until the mint is nicely chopped. Pour into a container and add the vinegar and chopped hazelnuts. Allow the flavors to infuse at room temperature for at least 1 hour, or store overnight in the refrigerator. TO PREPARE THE GOAT CHEESE BALLS:Roll a tablespoon of goat cheese into a ball. Continue with this until all the goat cheese is used. Heat the cherry jam with a tablespoon of water until just melted. Pour over the goat cheese balls. Roll the balls around until completely covered with the jam. Then roll the balls in the prosciutto crumbs. They should be well crusted.107'