(1/4 cup water plus 1 tablespoon lemon juice.)
Place hazelnuts in an ungreased 15" x 10" x 1" jellyroll pan. Bake at 350° for 12 to 15 minutes or until skins begin to split. Transfer hot nuts to a colander, and cover with a kitchen towel. Rub nuts briskly with towel to remove skins; chop nuts.
Combine salad greens, sliced pears, hazelnuts, and blue cheese in a large bowl; toss gently. Pour Raspberry Vinaigrette over salad just before serving; toss gently. Sprinkle with freshly ground pepper, if desired.