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Ingredients

• 3/4 cup hazelnuts
• 1/3 cup sherry vinegar or cider vinegar
• 1/3 cup hazelnut or salad oil
• 1 tablespoon Dijon mustard
• 3 firm-ripe pears (8 oz. each.), rinsed
• 4 quarts baby spinach leaves (1 lb.), rinsed and crisped
• 1 cup crumbled Stilton or gorgonzola cheese (6 oz.)
• Salt and pepper

Description

Notes: If Preparing Nuts (step 1) Up To 1 Day Ahead, Wrap Airtight And Store At Room Temperature.

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