Spinach And Pear Salad With Sherry And Stilton

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3/4 cup hazelnuts

1/3 cup sherry vinegar or cider vinegar

1/3 cup hazelnut or salad oil

1 tablespoon Dijon mustard

3 firm-ripe pears (8 oz. each.), rinsed

4 quarts baby spinach leaves (1 lb.), rinsed and crisped

1 cup crumbled Stilton or gorgonzola cheese (6 oz.)

Salt and pepper

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