1. In a small skillet, toast hazelnuts until fragrant. Do not scorch. When cooled enough to handle, roll them in a clean dish towel to remove skins. Separate skins and discard. Chop hazelnuts coarsely.

2. Allowing 1 large handful per serving, arrange greens on plates.

3. Add pear, goat cheese, and hazelnuts. Serve dressing on the side.

for the dressing:

1/2 cup virgin olive oil
1/3 cup white wine vinegar
1 tablespoon dry sherry
1 teaspoon Dijon-style mustard
1/2 teaspoon fresh tarragon, very finely chopped
pinch of celery or poppy seeds
pinch each salt and pepper

Combine all ingredients in a stoppered bottle and shake vigorously to blend.