Salad Of Pear, Endive & Hazelnuts With Creamy Romano Dressing

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2 red bartlett pears

2 small endive (one red, one green)

2 heads baby romaine lettuce

3/4 cup finely grated Pecorino Romano cheese

4 tablespoons boiling water

3 tablespoons fresh lemon juice

1/4 cup fruity olive oil

2 tablespoons toasted hazelnuts

Freshly ground black pepper

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