Asparagus and Apple Salad with Prosciutto and Goat Cheese

1 log (8 ounce) chevre (goat cheese)8 spears asparagus, bottoms trimmed2 scallions4 slices prosciutto1 medium green apple, quartered and cored#188; cup white balsamic vinegar#188; cup extra-virgin olive oil#188; teaspoon salt#188; teaspoon ground black pepper1 teaspoon Dijon mustard1 teaspoon honeyCut the log of goat cheese into quarters, arranging each on a serving plate.In a medium saucepan over high heat, bring 3 inches of water to a boil. Add the asparagus and blanch until the spears are bright green and just tender when pierced with a fork, 2 to 3 minutes. Drain and cover in cold water to stop the cooking. Drain again, and dry the spears.Lean 2 asparagus spears on each portion of goat cheese. Cut each scallion in half lengthwise. Wrap a slice of prosciutto around a quarter of apple and tie with a length of scallion. Place on top of the asparagus "skis".In a small bowl, whisk together the vinegar, oil, salt, pepper, mustard and honey. Drizzle over each salad.Serves four.@Recipe nutrition:Nutrition values per serving: 367 calories, 28 g fat (11 g saturated), 16 g carbohydrates, 3 g fiber, 16 g protein, 37 mg cholesterol, 741 mg sodium.