Witlof, Pear, Roquefort and Hazelnut Salad

Ingredients

• 2 william or corella pears
• ½ lemon, juiced
• 1 clove of garlic, halved
• 60 ml hazelnut oil (¼ cup)
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 2 red witlof leaves separated
• ½ cup (loosely packed) frisée
• 1 punnet mâche, trimmed
• 300 gm Roquefort, crumbled
• 50 gm hazelnuts, roasted, peeled and coarsely chopped