Pear And Hazelnut Salad With Hazelnut Vinaigrette

Recipe Instructions For the Hazelnut Vinaigrette: Combine the vinegar, shallot and salt in a medium bowl and set aside for 15 minutes. Add the hazelnut and olive oils and whisk well until the dressing is thick and smooth. Season with pepper to taste. Taste and adjust the amount of vinegar or oil if needed. (Makes about 1/2 cup) For the Salad: Core pears and thinly slice lengthwise. Place the nuts and pears in a bowl, sprinkle with a few dashes of salt and toss with enough dressing to coat lightly. Divide the watercress among 4 chilled plates, then distribute the nuts and pears evenly among the greens. This recipe yields 4 servings. Each serving: 293 calories; 233 mg sodium; 0 cholesterol; 24 grams fat; 21 grams carbohydrates; 2 grams protein; 2.67 grams fiber.