Pacific Northwest Hazelnut Cranberry Salad With Champagne Vinaigrette

1 Tbsp. white wine
1 Tbsp. olive oil
1 tsp. hazelnut oil
1 tsp. champagne vinegar
Kosher salt and black pepper to taste
2 Tbsp. dried cranberries
1 pear, cored and sliced into thin wedges
3 ounces mixed lettuce greens
1 ounce crumbled bleu cheese
1 cup chopped hazelnuts

In a large salad bowl, whisk together the white wine, both oils, vinegar, salt and pepper; whisk until frothy.

Add the cranberries and pear to the bowl and toss gently to coat evenly. Let sit for 15 minutes to marinate.

When ready to serve, add in the mixed lettuce greens and gently toss to coat the greens well. Then add in the bleu cheese and toss gently again, being careful not to break up the cheese. Sprinkle the hazelnuts over the salad and serve.