Pan-Seared Figs On Baby Greens With Hazelnuts

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Ingredients

5 teaspoons balsamic vinegar

5 tablespoons extra-virgin olive oil

1 tablespoon minced fresh shallots

Salt and freshly ground black pepper

1/2 cup toasted hazelnuts, skins rubbed off, coarsely chopped

10 cups mesclun (baby mixed greens), about 5 ounces

8 small (or 4 large) fresh ripe figs, stems trimmed, halved lengthwise

4 ounces crumbled blue cheese, such as Roquefort or Gorgonzola

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