Step 1Combine 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.
Step 1Place the nuts and pears in a bowl, sprinkle with a few dashes of salt and toss with enough dressing to coat lightly.
Step 2Divide the watercress among 4 chilled plates, then distribute the nuts and pears evenly among the greens.