Pear, Hazelnut, and Blue Cheese Salad

Ingredients

• 2  pears such as anjou green ripe unpeeled thinly sliced
• 2  bartlett pears red ripe unpeeled thinly sliced
• 4 ounce cheese blue crumbled
• 1 cup hazelnuts in the skins whole
• 8 servings raspberry vinaigrette 
• 8 cups salad greens mixed green red (such as leaf, leaf, Bibb)

Equipment

• bowl
• frying pan
• oven
• kitchen towels
• colander

Directions

1. Place hazelnuts in an ungreased 15" x 10" x 1" jellyroll pan.
2. Bake at 350 for 12 to 15 minutes or until skins begin to split.
3. Transfer hot nuts to a colander, and cover with a kitchen towel. Rub nuts briskly with towel to remove skins; chop nuts.
4. Combine salad greens, sliced pears, hazelnuts, and blue cheese in a large bowl; toss gently.
5. Pour Raspberry Vinaigrette over salad just before serving; toss gently.
6. Sprinkle with freshly ground pepper, if desired.