Pear, Hazlenut and Gorgonzola Salad

Dressing:

2 1/2 Tbsp. balsamic vinegar
1/3 cup extra virgin olive oil
3 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. dry mustard
Pinch cayenne pepper
2 Tbsp. toasted hazelnuts, chopped
1/3 cup whipping cream

Salad: 

1 head butter or Boston lettuce
2 ripe Bartlett or Anjou pears
3 Tbsp. toasted hazelnuts, chopped
4 oz. Gorgonzola cheese, sliced

Clean and dry lettuce, arrange on individual salad plates. Halve and core pears. Slice, leaving them attached at one end. Fan over lettuce. Drizzle dressing over pears and lettuce. Sprinkle with hazelnuts. Arrange slices of cheese near pears. Serve at once. Serves 4.

I served this salad when my friends the Beauchesenes came for dinner. I was delighted when they liked it and asked for the recipe, as all three of them are great cooks.