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

Directions

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

1. Hazelnut Preparation and Salad Assembly
2. 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
3. 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
4. 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)
5. Top each salad with freshly ground pepper, a small handful of the toasted hazelnuts, and a little pinch of the crunchy sea salt.