Place hazelnuts on an ungreased baking sheet. Bake at 350° for 15 minutes or until skins split. Place hazelnuts in a colander. Rub hazelnuts briskly with a kitchen towel to remove skins; discard skins. Coarsely chop hazelnuts.
Whisk together crème fraiche and next 3 ingredients. Arrange salad greens and pear wedges on salad plates. Drizzle evenly with dressing; sprinkle with hazelnuts, cranberries, and sage.
Note: To make your own crème fraiche, stir together 1/2 cup whipping cream and 1 tablespoon buttermilk. Cover and let stand at room temperature 8 hours. Then store in refrigerator up to 10 days.