Instructions: For the Hazelnut Vinaigrette: Combine the vinegar, shallot and salt in a medium bowl and set aside for 15 minutes. Add the hazelnut and olive oils and whisk well until the dressing is thick and smooth. Season with pepper to taste. Taste and adjust the amount of vinegar or oil if needed. (

Makes about 1/2 cup)

For the Salad: Core pears and thinly slice lengthwise. Place the nuts and pears in a bowl, sprinkle with a few dashes of salt and toss with enough dressing to coat lightly. Divide the watercress among 4 chilled plates, then distribute the nuts and pears evenly among the greens.

This recipe yields 4 servings.

Comments: Hazelnuts have papery peels that need to be removed before the nuts can be used in a dish. Getting rid of the peels is simple: Toast the hazelnuts on a jellyroll pan in a 350-degree oven until they are fragrant, about 10 to 15 minutes. Spread a handful at a time on a dry kitchen towel and rub them briskly. The peels will come right off.

Vary the colors in the salad by using green and red Bartlett pears. Look for hazelnut oil at specialty food stores and markets. It has a short shelf life; once opened, it will keep about 6 months in the refrigerator. Youll probably have enough vinaigrette left over for another use.

NOTES :

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