Yields: 6 servings

4 cups salad greens (see tips)

6 ounces Saint-Agur blue cheese , crumbled

3 Bosc pears

juice of a lemon

2 teaspoons honey

2 teaspoons hazelnut oil (optional)

2 tablespoons dried cranberries

½ cup hazelnuts

Roasting nuts: To release all the flavor and oil of the hazelnuts, I like to roast them in the oven before using them. Spread the nuts onto a baking sheet. Place the tray in a preheated oven at 170°F. Roast the hazelnuts for about 15 minutes. Let the nuts cool completely. Rub the nuts between your hands; the skin should come off easily. Coarsely chop them. Do not roast the nuts over a temperature of 170°F or you'll risk breaking healthy fats and lose all the nutrients of the nuts.

Prepping the pears: Core and cut the pears in small wedges, leaving the skin on. Place the pears in a bowl and coat them in 1-½ tablespoons of lemon juice to prevent oxidation of the fruit and drizzle with honey and hazelnut oil (if used).

Assembly time:

Remove the blue cheese from the refrigerator 15 minutes before serving to bring them back to room temperature.

Place the salad greens in a large bowl. Drizzle with 3-4 tablespoons of salad dressing. Toss well. Top with the pears, dried cranberries and blue cheese. Sprinkle with hazelnuts.

Drizzle with the rest of the dressing (or serve on the side).

Serve immediately.

Bon appétit!