Roasted Pear Salad With Endive, Pomegranate, Blue Cheese, and Hazelnut Vinaigrette Recipe. Make the vinaigrette Combine honey, vinegar, and hazelnuts in a medium bowl and whisk to combine. Place bowl on top of kitchen towel rolled into a ring to keep it steady, and slowly pour olive oil into bowl while whisking constantly. Vinaigrette should form a semi stable emulsion. Season to taste with salt and pepper, then aside in the fridge.