Pear Salad With Blue Cheese, Hazelnuts & Maple Vinaigrette

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Maple vinaigrette:

3 tablespoons pure maple syrup

1 1/2 to 2 tablespoons sherry vinegar

3 tablespoons canola oil

1 tablespoon finely chopped shallots

Salt and pepper to taste

Pears and salad:

3 firm, ripe Bartlett pears, halved and cored

Salt and pepper

2 heads butter lettuce (about 18 ounces total), torn into bite-size pieces

1 small head radicchio (about 6 ounces), torn into bite-size pieces

3/4 cup crumbled blue cheese (about 4 ounces)

1/3 cup coarsely chopped hazelnuts, toasted

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