Rogue Valley Pear and Hazelnut Salad with Hazelnut Vinaigrette
Serves 4
2 medium pears washed, cored, and sliced
1 large bunch arugula washed or substitute mixed baby greens if desired
cup toasted hazelnuts skins removed as much as possible
1 small shallot minced
1 teaspoon Edmund Fallot Dijon Mustard
3 Tablespoons Golden Balsamic Vinegar (you may substitute champagne vinegar)
approx. 6-9 Tablespoons Hazelnut oil
sea salt and cracked pepper to taste

Mix the mustard, salt, pepper and vinegar in a bowl. S-l-o-w-l-y add the hazelnut oil while whisking until emulsified. Add the shallots, toss the salad with the dressing. You may not use all the dressing. Remember, you want your salad dressed not drowned. Sprinkle chopped hazelnuts on top of salad. Fan pears on side of salad and serve.