Pacific Northwest Pears With Raspberry Vinaigrette And Toasted Hazelnuts

4 large ripe pears, cored and halved
1 lemon, squeezed
3 tablespoons balsamic vinegar
1 cup raspberries, fresh or frozen
3 tablespoons chopped hazelnuts, toasted
fresh mint leaves

Thinly slice the pears and arrange on a large platter by fanning them out. Drizzle a generous portion of freshly squeezed lemon juice over the slices of pear to keep them from browning.

In a small saucepan over low heat, put the balsamic vinegar and raspberries, cover the saucepan and cook for about 2 minutes.  Remove lid and turn heat up to medium. Cook, stirring, until mixture thickens, about 3 or 4 minutes, then remove from heat and set aside to cool.

Put the chopped hazelnuts into a small skillet over medium heat and toast, shaking the skillet often, until the nuts become fragrant. Watch the hazelnuts closely so they don't burn - they will cook fast.

Now put the salad together:  Drizzle the raspberry sauce over the pears on the platter, then sprinkle evenly with the toasted hazelnuts. You may wish to sprinkle some fresh chopped mint over the salad as well.
Serve immediately.