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1
Preheat the oven to 375F.
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2
Toast the hazelnuts on a baking sheet 8 to 10 minutes, until they smell nutty and are a light golden brown.
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3
Remove them from the oven, and toss with 1 teaspoon hazelnut oil and a healthy pinch of salt.
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4
When they have cooled, chop the nuts coarsely.
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5
Heat two large saute pans over high heat for 2 minutes.
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6
Swirl 1 tablespoon grapeseed oil into each pan, and then carefully place the pears in the pan, cut side down.
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7
Add 2 tablespoons butter to each pan, and season each batch with 1 teaspoon salt and 1 teaspoon thyme.
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8
Reduce the heat to medium-high, and cook the pears about 6 minutes, until theyre golden brown on the first side.
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9
Carefully turn the pears over, and cook another 3 to 4 minutes, until the second side is golden brown and the pears are tender but not mushy.
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10
Using a mortar and pestle, or the side of a large chefs knife, pound or mash six of the pear wedges to a chunky paste.
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11
Combine the diced shallot, sherry vinegar, rice vinegar, and 3/4 teaspoon salt in a medium bowl, and let sit for 5 minutes.
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12
Whisk in the remaining 1/4 cup hazelnut oil and 1/2 cup grapeseed oil.
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13
Stir in the pear puree and taste for balance and seasoning.
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14
Place the remaining roasted pear wedges, the endive, and the sliced shallots in a large salad bowl, and toss with about three-quarters of the vinaigrette.
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15
Season with 1/4 teaspoon salt and a few grindings of black pepper, and toss gently, being careful not to break up the pears.
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16
Toss in the arugula gently, and taste for seasoning, adding more vinaigrette if you like.
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17
Arrange half the salad on a large platter.
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18
Use a cheese pull to make long ribbons of the blue cheese, and place half of them in and around the greens.
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19
Sprinkle half of the nuts on top.
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20
Place the remaining salad on top, and finish with shavings of cheese and the rest of the nuts.
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21
If you dont have a cheese pull, you can run your knife under hot water and then cut thin, pristine slices.
