1. First, make the vinaigrette. Add vinegar to finely chopped shallot and salt, stir, and let sit for at least 30 minutes to 'cook' the shallot. Add dijon and honey and shake or stir well to combine ingredients. Finally, add the olive oil and shake or stir well to emulsify. This may well be more dressing than you need for the salad.
2. Make sure that salad greens are perfectly dry and very cold. Add fennel, pear, bacon, and blue cheese and toss well. Add dressing and toss again. Sprinkle hazelnuts on top