Pear Carpaccio

(4 servings)

This salad has the perfect blend of flavors. The sweetness of the pears is balanced  by the exquisite flavors of the Roquefort, hazelnuts, and the olive oil.

Ingredients:

Directions:

1. Preheat oven to 350F.  In a sheet pan, toast the hazelnuts for 10-15 minutes (be careful since they can burn easily). After they are cooled, rub with fingers, or with a cloth, so as to take off the skin (it doesn’t matter if it does not come off completely on some). Chop the hazelnuts until they are coarse chunks.
2. Wash mixed greens and place in a bowl with chilled water for about 3 minutes, so that they become crisp and turn a bright, intense green. Take out to drain, and then carefully pat them dry.
3. In another bowl, mix the extra virgin olive oil, salt and pepper, and set aside.
4. Slice the pears, with peel, on the mandolin.
5. Place the pears in the bowl with the premade olive oil seasoning and mix, so as to prevent the pears from oxidation. 
6. In a small pan mix, with a metal whisk, olive oil, salt, vinegar, honey, pepper and the brown sugar to make the vinaigrette. Add the shallots, mix and leave to rest until it is used.
7. Drain the soaked pears from the olive oil mixture.
8. Place on a serving plate in a circle, leaving some space in the center for the mixed greens.
9. Place the mixed greens in another bowl and mix well with a little of the vinaigrette; add more to taste, but do not let them get soaked.
10. Place mixed greens in the center of the serving plate.
11. Sprinkle the salad with the hazelnut chunks and the crumbled Roquefort cheese. Serve immediately.

Recommendations:
In case you do not have shallots, replace with onions.