Boston Greens with Tarragon Buttermilk Dressing, Red Pears, and Toasted Hazelnuts

Fresh Tarragon Buttermilk Dressing

• 3 tablespoons buttermilk
• 2 tablespoons mayonnaise
• 1.5 teaspoons olive oil
• 1 teaspoon minced shallot
• 1.5 teaspoons finely chopped fresh tarragon
• freshly ground black pepper (4-5 turns on the mill - finest setting)
• salt (3-4 turns on the mill - finest setting)

1. Whisk together buttermilk and mayonnaise until smooth; whisk in olive oil until well incorporated; add shallot, tarragon, salt and pepper.

Hazelnut Preparation and Salad Assembly

• 1/3 cup hazelnuts
• 3 red pears
• 2 heads of Boston lettuce, washed and torn into medium-large sized pieces
• coarse pink or red sea salt (such as Alaea Hawaiian)
• freshly ground black pepper

1. Roast hazelnuts in a single layer in a 350 oven for about 10 minutes, or until they start to lightly brown; remove from oven, and roll hazelnuts in dish towel to remove the papery skins; allow hazelnuts to cool, then coarsely chop and set aside
2. Thinly slice the pears, being sure to keep a good sliver of the red peel on each slice; arrange the pears in a single layer on 4 salad plates, with the peel edges facing outward
3. Toss the lettuce in about half the dressing, adding more, as necessary, to nicely coat all pieces; pile the lettuce in a tall mound on top of the pears (be sure to keep the red pear peals visible)
4. Top each salad with freshly ground pepper, a small handful of the toasted hazelnuts, and a little pinch of the crunchy sea salt.