Salad of Pears, Hazelnuts and Cashel Blue Cheese Recipe - Great British Chefs

Ingredients

• 1 small red onion
• olive oil
• 3 pears, not too ripe
• 30g of unsalted butter
• 150g of salad leaves, a mixture of watercress, chicory and baby spinach
• 75g of hazelnuts, lightly toasted but not skinned, halved
• 175g of Cashel Blue cheese, crumbled
• sea salt
• freshly ground black pepper
• 2 1/2 tsp cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp caster sugar, or to taste
• 4 tbsp of hazelnut oil, or walnut oil
• 1 tbsp of extra virgin olive oil, fruity rather than grassy