Potato Roquefort Cakes

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4 large russet potatoes, scrubbed

8 ounces firm Roquefort cheese, crumbled

2 tablespoons olive oil

Salt and pepper to taste

1 1/2 ripe Anjou pears, stemmed, cored and diced

1/2 pound mixed salad greens

1 teaspoon chopped fresh tarragon

Vinaigrette (see recipe)

Hazelnut oil

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