Grilled Romaine Lettuce with Baked Pears, Taleggio Cheese, and Hazelnuts

Ingredients:

• 2 Bosc pears, peeled and halved (cores removed)
• 1/4 cup hazelnuts
• 220 g ripe Taleggio cheese, rinds removed
• 1 large head romaine lettuce, tough outer leaves removed, cut into quarters lengthwise, keeping the leaves of each piece joined at the base
• 1/4 cup champagne vinegar

Preparation:

1. Preheat the oven to 175°C. Drizzle the pears with olive oil and bake for 30 minutes. Turn the pears over halfway through baking. Toast the hazelnuts with the pears for 5–6 minutes. Coarsely chop the hazelnuts and set aside.
2. Place Taleggio cheese in an ovenproof dish or baking sheet and bake for 3-4 minutes.
3. Preheat a grill pan over medium-high heat. If you don't have a grill pan and are using a regular grill, line the grate with foil. Grill the Romano quarters, drizzled with olive oil and sprinkled with salt, until lightly browned, 1 to 2 minutes per side.
4. Place one wedge of Romano on each plate. Thinly slice each pear half and fan them out over the salad. Top with a little melted Taleggio and sprinkle with hazelnuts.
5. Mix champagne vinegar with 1/4 cup olive oil and season with salt. Drizzle each salad with a small amount of vinaigrette. Serve immediately.